Mexi mince beef buns with crispy croutons
Budget-friendly stuffed rolls with Mexican mince and melted cheese
Serves
12
Prep Time
5 mins
Cook Time
30 mins
This is a great value, crowd-pleasing, and future family favourite dish. These crispy, cheesy, garlicky Mexi-mince buns are moorish and impossible to resist. Start by making a batch of our Easy Mexi-Mince and serve with refreshing sour cream, tangy salsa, and crunchy slaw.
Make your mince go even further with one of the other recipes from our Great Value Mexi-Mince series:
This family friendly mince dish is versatile, tasty, and easy to make. Use as you would a regular chilli mixture and serve as nachos, burritos and quesadillas, or make it go even further with one of these economical techniques.
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ShareIngredients
500g Quality Mark Lean Beef Mincei
1 onion
chopped1 celery stalk
finely chopped1 cup carrotsi
finely chopped or grated1 tsp ground cumin
2 tsp smoked paprika
1/2 tsp chilli powder
1 tsp beef stock
dissolved in 1 cup of water1 can chopped tomatoes
1/4 cup tomato sauce
1 can black beans
rinsed and drainedsalt and pepper
to taste
12 medium-sized white bread rolls
1/3 cup olive oil
3 garlic cloves
crushed1/2 tsp oregano
1 cup grated cheese
sour cream
coleslaw
tomato salsai
homemade or store brought
Method
Heat a large non-stick frying pan and add the mince, crushing with a fork or masher till evenly crumbly. Cook for around 5-8 minutes, until mince is browned.
Stir in the onion, celery and whatever other vegetables you’re including and cook until becoming tender.
Mix in the spices, cook briefly then add the stock, tomatoes, and tomato sauce.
Simmer for around 10 minutes until thickened and then stir in the black beans.
When heated through season with salt and pepper.
Preheat the oven to 190C.
Using kitchen scissors cut the top out of each roll removing some of the middle to make a hollow.
Finely dice the removed bread and set aside. In a medium bowl combine the olive oil, garlic and oregano and very lightly brush the rolls inside and out.
Place the diced bread into the remaining oil and toss to lightly coat.
Place the rolls on a baking tray and the “croutons” into a heat proof pan and bake both for 5-7 minutes until lightly browned. Toss the croutons once or twice while baking.
Spoon the prepared mince mixture into each hollowed roll, top with croutons and a little grated cheese and pop in the oven for 8 minutes or until the filling is hot and cheese melted.
Alternatively heat the filling before stuffing into the rolls, then simply flash under the grill for 3 minutes, to melt the cheese.
Serve with a dollop of sour cream and a generous serving of coleslaw.
Nutrition Information per Serving (235g)
This nutritional analysis does not include sour cream, coleslaw and tomato salsa which are optional.
