AVAILABLE FROM SCENIC RIM FARM BOX
FROM YOUR PANTRY
100ml beef stock
1 red onion, diced finely
1 tin diced tomatoes
1 tin black beans
3 tablespoons Mexican spice mix
1 large clove garlic, finely diced
Heat olive oil in a large frypan on medium heat and add onions. When onions are transparent add sliced capsicums and garlic and saute for 3-4 minutes.Add mince, gently break apart and brown.
Add spices and stir well and saute for a minute or two. Add black beans, diced 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.
Serve in cos lettuce leaves with corn salsa and diced jalapeno peppers and sour cream (optional).
Omit mince and replace with 200g carrots cut into small dice, 200g green beans cut into 1cm pieces. Add to recipe at the same time as the mince and follow recipe accordingly.
Replace beef stock with vege stock.
Find the Corn Salsa recipe here.