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Ingredients
Mince:
30 ml oil
2 onions, chopped
2 cloves garlic, crushed
1 – 2 green chillies, chopped (to taste)
10 ml ground coriander
5 ml chilli flakes (or more to taste)
5 ml mixed herbs
500 g beef mince
1 x 410 g can chopped peeled tomatoes
45 ml tomato puree
30 ml sugar
250 ml beef stock
1 x 410 g can red kidney beans, drained
1 red or green pepper, chopped
Salt & freshly ground black pepper to taste
To serve:
250 ml LANCEWOOD® Sour Cream
250 ml LANCEWOOD® Cheddar, grated
Fresh coriander
Extra chillies
1 x 150 g packet salted tortilla corn chips, nachos or Doritos
4 tortilla wraps
Guacamole
Corn, pepper and tomato salsa
Guacamole:
2 ripe avocados
½ an onion, finely chopped
1 clove garlic, crushed
Juice of ½ a lime
1 small chilli, chopped
Salt to taste
Corn salsa:
125 ml whole kernel corn
½ red or green pepper, chopped
1 small red or white onion, chopped
30 ml coriander, finely chopped
1 small chilli, chopped
Juice of half a lime
Method
Mince:
Heat the oil and fry the onions until soft. Add the garlic and chilli and fry for 1 minute. Add the coriander, chilli flakes and mixed herbs and fry for another minute. Add the mince and brown. Add tomatoes, tomato puree, sugar and stock. Simmer over low heat for 20 – 30 minutes or until most of the liquid has evaporated. Stir in the kidney beans and red or green pepper and simmer for 5 more minutes.
To serve:
Serve with LANCEWOOD® Sour Cream, grated LANCEWOOD® Cheddar, coriander, chillies, tortilla corn chips, nachos, Doritos or tortilla wraps, guacamole and corn salsa.
Guacamole:
Mash the avocado roughly with a fork and mix with the onion, garlic, lime juice, chilli and salt.
Corn salsa:
Mix the corn, green pepper, red or white onion, coriander, chilli and lime juice together and serve on the side.
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