A spicy and warming Mexican dish, great to cook for family and friends
Serves: 4Total Cost: £4.96
Price per Portion: 84p
Ingredients
- 1.25g potatoes
- peeled 1 onion
- sliced 350g beef mince
- 400g tin of peeled tomatoes
- 410g tin of red kidney beans in water
- drained 1-2 teaspoons mild chilli powder
- 1 beef stock cube
Method
- Preheat the oven to 170 degrees, slice the potatoes into wedges, then place on a baking tray. Drizzle with some oil and season with salt and black pepper
- Bake for 45 minutes until brown and crisp
- Meanwhile, in a large saucepan, heat 1 teaspoon of oil and fry the onion, until soft. Add the chilli powder and the mince, and cook until the mince is browned
- Using the stock cube, make up 150ml stock with boiling water and add to the pan along with the peeled tomatoes and the drained red kidney beans, then simmer on a low heat for 20 minutes
- Serve with the potato wedges
Top tips
- Try new meals
- Ask for advice
Recipe
Download our recipe here.