Ingredients
1 kg beef mince
½ packet baby sweet capsicums, sliced
3 spring onions, diced finely
1 punnet snacking tomatoes, diced
1 sweet potato, peeled and diced into 1cm pieces (vegetarian version only)
100ml beef stock
1 tin diced tomatoes
1 tin black beans or red kidney beans
3 tablespoons Mexican spice mix
2 teaspoons chilli powder
1 large clove garlic, finely diced
Olive oil
Method
Heat olive oil in a large frypan on medium heat and add spring onions. When onions are transparent add mince and gently break down and brown. Add sliced capsicums, diced tomatoes and garlic and saute for 3-4 minutes. Add spice and chilli powder and stir well and saute for a minute or two. Add black beans (or kidney beans), tinned tomatoes and beef stock. Stir to combine well, bring to the boil. Reduce heat and let simmer for 20 minutes until liquid is reduced and flavours have combined.
VEGETARIAN OPTION
In place of mince add diced sweet potato to the onion mixture at the same point in the recipe.
