Veggie Loaded Mexican Mince
This veggie packed mince is so versatile. Use in burritos, rice bowls, as a bolognese sauce, on top of potato mash or serve with a side salad. This mixture freezes really well so you could meal prep a big batch to save you time during those busy week nights. It’s also very easy to make, budget friendly, nutritious, and super delish!
Serves 4-5
INGREDIENTS:
- 500g lean beef mince*
- 1x 400g can Mexican mix beans
- 1/2 onion, diced
- 1 grated carrot
- 1 capsicum, roughly diced
- 1 medium bag of baby spinach
- 2 Tbs tomato paste
- 2 Tbs smokey paprika
- 1 Tbs onion powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- 2 tsp oregano
- Salt & pepper
*leave out for a vegetarian option
METHOD:
- Sauté onion in some oil over a medium heat for a few minutes. Add beef mince and a combo of your favourite dried spices. My go-to Mexican spice mix is a combination of smokey paprika, onion powder, cumin, cayenne pepper, oregano, and salt & pepper.
Turn up the heat to high and cook for a few minutes to brown the mince. Note: meat does not need to be cooked all the way through at this point. You are just looking for a nice char.
Add 2 Tbs of tomato paste and 2 cups of water.
Mix in your veg. Grated carrot, zucchini, capsicum, corn, kidney beans, and black beans all work well in this dish. Feel free to use any other vegetables you have that are nearing the end of their shelf life.
Cover with lid and simmer on low for 10 min.
Turn off the heat and mix through some spinach and more seasoning if needed.
I like to serve over some rice and topped with greek yoghurt, a few slices of avocado, coriander and Mexican hot sauce.
Enjoy!
Kristen Djermanovic (nee Papathanasiou) is our Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.
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