Mexican Mince - Loaded Potato Style
Prep: 10 mins
Cook: 20 mins
6 serves Serves: 6
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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!

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

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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