Hide The Veg Mexican Beef
A delicious way to hide the vegetables and enjoy a gluten free mexican delight
Ingredients
- 1 kilo Beef Mince
- 200g Mexican Seasoning
- 400ml Passata
- 2 cups Veggies: , Whatever you have on hand - carrots zucchini, brocolli, spinach, beans, peas, eggplant
- 2 400g Red Kidney Beans
- To serve - Corn Chips, Sour Cream (or not for dairy free) grated cheese salsa and/or fresh tomatoes
Instructions
- In the largest frypan, add your beef with a dash of olive oil. Break up the meat with a fork and start the cooking process for 5 minutes. Stir and add the taco seasoning
- Pour in the passatta, the beans and the chopped veg. Season with salt and pepper. Bring to boil then simmer on a medium heat. I like to also add a chopped fresh chilli to spice it up, however, this is totally up to you
- Allow the mixture to simmer for 20 minutes and smell the beautiful aroma. You will see the di sh magically come together and ready to be enjoyed
- Serve in individual bowls with white rice, corn chips, salsa and sour cream or place the frypan in the middle of the table for the family to help themselves
Nutrition
Serving: 1bowl | Calories: 66kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 72mg | Potassium: 646mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11202IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg
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