6 servings Prep: 10 mins, Cooking: 30 mins
Adding some fiery chilli can take a dish from bland to brilliant.
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|1||onion — finely chopped|
|4||garlic cloves — crushed|
|2-3||fresh chillies — finely chopped|
|10 ml||ground cumin|
|500 g||lean beef mince|
|410 g||tinned tomatoes — whole, peeled|
|250 ml||boiled water|
|410 g||tinned kidney beans|
|salt and freshly ground black pepper — to taste|
|60 ml||sour cream|
|2||spring onion — chopped|
|chopped coriander — to garnish|
|1||avocado — mashed|
|nachos — to serve|
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Heat some oil in a shallow saucepan and sauté the onion, garlic and chillies until fragrant. Add the cumin. Next add the mince and cook until the meat is browned. Season with salt and pepper.
Stir in the canned tomatoes. Leave to simmer for a few minutes then mash the tomatoes slightly. Add the water and simmer for 25 minutes. Stir in the beans.
TO SERVE: Divide the mince mixture between 4-6 dishes, spoon a little sour cream on top and sprinkle the spring onions and coriander over.
Top with avocado (if using) and serve with nachos chips.
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