Blended Mexican-Style Mince

One-pot healthy Mexican mince

Serves

Prep Time

10 mins

Cook Time

35 mins

This quick and easy Mexican-Style Mince is super versatile and can be paired with rice, tacos, or wedges to name a few. We've given the recipe a delicious twist by including a 50/50 mince and mushroom blend, making it a healthy recipe for the whole family.

This is a fantastic way to get kids to eat more veggies – once they are grated into the mince they virtually disappear.

Recipe courtesy of Meadow Mushrooms.

This quick and easy blended Mexican-style mince is super versatile and can be paired with rice, tacos or wedges to name a few. It's a perfect weeknight dinner.

Meadow Mushrooms

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Ingredients

Mexican Mince

250g Quality Mark beef mincei
blended with mushrooms
250g Meadow Mushrooms
blended into mince
1 Tbsp olive oil
1 onioni
peeled and diced
1 red capsicumi
finely chopped
2 garlic cloves
peeled and finely chopped
1-2 tsp red chilli i
minced, optional
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 x 400g can chopped tomatoes
1 x 400g can can red kidney beans
fresh coriander

To serve

corn chips
sour cream
1 lemon
cut into wedges
1 avocado
smashed
fresh coriander leaves

Method

To Make Mince

Heat the oil in frying pan over a medium heat and stir fry the onion, capsicum, garlic and chilli with a sprinkle of salt for 5 minutes.

Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the pan with the mince, cumin, coriander and paprika and raise the heat a little, cook, stirring occasionally, for 10 minutes.

Stir in the tomatoes, rinsing the can with half a can of water and adding this, bring to the boil, reduce to a simmer and cook for 10 minutes.

Add the beans and simmer for 10 minutes.

To Serve

Garnish with fresh coriander before serving.

Serve with corn chips, sour cream, lemon or lime wedges and a bowl of smashed avocado.

You can also serve on rice, baked potato, or in a flour or corn tortillas to make tacos.