Mexican mince- nachos style
Prep: 10 mins
Cook: 20 mins
Serves: 6
0

Ingredients

  • 1 tsp canola oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 250 g beef mince
  • 1 medium zucchini, grated
  • 2 medium carrots, grated
  • 400 g can no-added-salt red kidney beans, drained and rinsed
  • 400 g can no-added-salt diced tomatoes
  • 1 tbs sweet chilli sauce
  • 2 tbs paprika
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs chilli flake, optional
  • See serving suggestion

Method

  1. Heat oil in a large frypan and fry onion, garlic and mince for about 5 minutes, till onions are clear and meat is browned.
  2. Add the rest of the ingredients and simmer for 10 minutes with the lid off, stirring occasionally

Serving suggestion:
Use scissors to cut up a tortilla or flat bread into triangle shapes. Cook in the oven (10 minutes at 180° C) or in a sandwich press until golden and crunchy. Top these crispy triangles with a spoonful of Mexican Mince, a sprinkle of reduced-fat cheese and a spoonful of low-fat natural yoghurt. Add spring onions and chilli flakes for extra spice.


Variation: See the Mexican Toastie, Burrito and Loaded Potato recipes for more ideas about what to do with this basic mince.
Comment: Double the recipe and freeze individual portions for an easy dinner another day.

Healthy tip!

To keep lean meats juicy and add flavour, try brushing with a marinade.

More tips

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Comments (2)

  • LiveLighter

    Hi Sandra, the reason we don't have nutrition information for this recipe is because we don't have exact amounts in the "serving suggestion" bit. If you send an email to nutrition@livelighter.com.au I can send you the nutrition information panel for the mince. Cheers, -AF
    LiveLighter
    Posted on: 19 May 15

  • Avatar

    Bit disapointing there is no nutrition info
    Sandra pascoe
    Posted on: 17 May 15

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