Mexican Mince - Loaded Potato Style
Prep: 10 mins
Cook: 20 mins
Serves: 6
3
3
This mince is so versatile, check out the variations or invent your own!
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Ingredients

  • 1 tsp canola oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 250 g lean 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 crushed 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:
Spoon Mexican Mince onto cooked potato. Cut an X halfway through the cooked potatoes and top with Mexican Mince. Finish with a little reduced-fat cheese, low-fat plain yoghurt, spring onions and chilli flakes.

To cook potato:
Prick potato (leave the skin on) all over with a fork and wrap in aluminium foil. Bake in the oven for 45 minutes at 220°C
OR
Prick potato (leave the skin on) all over with a fork. Put in a microwave safe container and cook for 5 minutes on HIGH (100%). Flip over and microwave for another 5 minutes. If still hard in the middle, microwave for a minute at a time, till soft.


Variation: See the Mexican Toastie, Nachos and Burrito recipes for more ideas about what to do with this basic mince.

Healthy tip!

Swap a large portion of meat for a smaller portion with extra vegetables.

More tips

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Comments (3)

  • Avatar

    I’ve made this a couple of times and my kids love it. I use 500g beef, 2 tins of beans and tomatoes, a red and a green capsicum, omit the paprika and chili, use 2 tsp cumin, coriander and oregano, and a cup of beef stock. It’s delicious and there’s plenty leftover for another meal.
    Anna Jacobson
    Posted on: 11 Feb 19

  • Avatar

    I made this using the recipe and it was very spicy. I query whether the tbs should in fact be tsp. It was fine for hubby and me too hot for my kids, who do eat hot food. Next time I would use tsp instead.
    Dimity Nelson
    Posted on: 18 Jan 18

  • Avatar

    When I made this recipe I reduced the amount of paprika and chilli as it is rather hot. Next time I make this I would omit the sweet chilli and reduce the chilli to about 2 teaspoons and let people add more chilli to their taste and reduce the paprika to 1 tablespoon. Other than that it is really really good
    Sandra Hart
    Posted on: 05 Oct 15

Rating (3 ratings)

3




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