Mexican savoury mince for tacos, nachos or tortillas. Combine 500 g beef mince, 1 onion,2 cloves garlic and seasoning—heat 50 ml olive oil in a large heavy-based saucepan over medium-high heat. Add the beef mixture and brown. Add 1 chopped capsicum, 1 can tomatoes and 150 ml beef stock and bring to the boil. Season with salt and pepper, reduce heat, cover and simmer for 40 min. Add red kidney beans, cook for 10 min and serve.
Spicy and aromatic flavour. With a medium chilli heat.
Aromatic salt, cumin, cayenne pepper, smoked paprika, pepper and spices.