Hide The Veg Mexican Beef

A delicious way to hide the vegetables and enjoy a gluten free mexican delight

Prep Time 5

Cook Time 25

Serves 4

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

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

Course | DINNER

Cuisine | Mexican