Quick and Easy Mexican Mince

by - October 07, 2019

So easy and ready in less than 30 minutes...

This is a super delicious family meal. Lots of yummy veggies, and it made a huge pot, with plenty of leftovers for burritos or quesadillas later in the week.


2 onions
375g beef mince
2 minced garlic cloves
1 tsp mild chilli powder
1tsp Onion powder
Sprinkle of chilli flakes (optional)
1tbsp dried oregano
2tbsp paprika
1 tbsp ground cumin
Salt and pepper
Grated carrot
2 peppers
A couple of handful of baby spinach
3 tins plum tomatoes
1 tin of sweetcorn
1 cup water
Good squeeze of tomato purée
2 boil in the bag bags of rice cooked as per instructions, but minus 5 minutes (it will finish cooking in the mince mixture)

Start cooking the rice as per packet instructions, (minus 5 minute cooking time)
Chop all your veg so everything is ready to go.
Heat some oil in a pan and soften the onion, add the mince, herbs and spices and cook until browned
Whilst the mince is browning blend 1 can of tomatoes and the spinach, it will look disgusting, but keep going, I promise it tastes delicious! (To give you an idea, Elsie helped with this part and likened it to baby poop...)
Add the grated carrot and peppers, to the pan and cook for a few minutes before adding the blended mixture, a cup of water (I swooshed it around the empty blender jar first to get the most from the mix), the other 2 cans of tomatoes and a good squeeze or 2 of tomato purée to the pan, stir it all well until it doesn’t look quite so gross and is more of a dark gravy brown that tinged green!
When the rice is almost done snip the bags open and add to the pan of mince and veggies, add the tin of sweetcorn, stir well and cook for another 5-10 mins, until some of the liquid has absorbed and the rice has cooked (if the mixture gets too dry at a little more water)
Serve with tortilla chips.

Once any leftovers have cooled store in air tight containers in a fridge (see NHS guidlines for more information on cooling, storing and reheating cooked rice)

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