Mexican Mondays could extend all week once you taste this spicy mince. After all, you could have it on rice on Monday, use it for tacos on Tuesday, burritos on Wednesday, nachos on Thursday, and so on. Olé!
How to make Mexican beef mince: key tips
Cook the onion over medium heat, then the mince over medium-high heat, breaking up the mince with a wooden spoon, until browned. Reduce the heat back to medium when you return the onion to the pan and add the spices. Cook, stirring, so that nothing catches on the base of the pan and burns.
When you add the remaining ingredients, reduce the heat again to medium-low, then cook, stirring occasionally, until all the flavours combine and the sauce reduces to your desired consistency. You won’t want it too runny or you’ll find it running down your arms as you bite into your tacos!
Key ingredients in this Mexican beef mince recipe
Opt for a leaner beef mince for this recipe. As the mince is the ‘star’, you won’t want it dripping with fat.
Red kidney beans are nutritious and a staple Mexican bean. You could also use black beans, if you prefer.
The spices all combine to give you that typically moreish Mexican flavour. Go ahead and add more chilli if you like the heat! Instead of water, you could use beef stock for extra seasoning and flavour.
Extend your Mexican feast with more Mexican recipes and some Mexican drinks!
This recipe was originally submitted by juliem77, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 500 g lean beef mince
- 440 g red canned kidney beans drained rinsed
- 1 onion diced large
- 1/2 tsp sugar
- 1/2 tsp salt and pepper
- 1/2 tsp garlic salt
- 1 tsp oregano
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground chilli *to taste
- 1/2 cup water
- 1 cup passata
- 1/2 cup canned diced tomato
- 1 tsp olive oil
Method
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Step 1Heat oil in pan and fry onions until transparent. Remove onions and fry mince until brown. Add onions and spices to mince in pan and fry for 5 minutes, stirring frequently.
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Step 2Add the passata, tomatoes, red kidney beans and water and cook on low-medium heat for 10 minutes. Add a little more water if the mixture becomes too dry.
Recipe Notes
How do I boost the vegies in this Mexican beef mince!
You can add finely chopped vegetables such as capsicum, celery, carrots and fresh long red chilli. Cook the capsicum, celery and carrot with the onion in step 1 until softened. Add the chilli after you brown the mince and cook, stirring, for 1 minute or until fragrant.
Can I freeze this Mexican beef mince?
Why not?! Make a double batch and freeze one in an airtight container in the freezer for up to 3 months. Defrost it in the fridge before reheating and enjoying in your favourite Mexican fare.
This recipe was photographed by Greer Worsley for Best Recipes.
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