Lunch Mexican Filling Mix Prep time: 5 minutes Cook time: 25 minutes Serves: 6-8 Ingredients • • • • • • • • • • • •
1 onion, diced 1 garlic, crushed 1 capsicum, cut into strips 500g mince (beef, plant-based, chicken, turkey) 1 can of sweetcorn 1 can of beans (black beans, cannellini, pinto, mixed beans) Stock (veggie, beef, chicken) Taco/burrito/fajita seasoning Tomato paste 1 tsp salt 1 tsp pepper 1 tbsp of oil
Tips:
• Once made, it can be used to make nachos, burritos, nachos, and Mexican fried rice (check next page). • It makes a large amount and leftovers can be added to various things such as jacket potatoes, pasta and more
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DEAKIN UNIVERSITY
Method:
1. Fry the mince in batches on medium heat with abit of oil in the pan, breaking up the larger clumpswith a wooden spoon until crumbly and browned. 2. Scoop into a bowl leaving around 3-5tbs offat behind (drain off excess fat or add extra oil ifnecessary). 3. Add in the onion and cook in the oil for 5minutes or until translucent around the edges. 4. Add in the capsicums and cook for 2-3 minutes 5. Add the garlic and tomato paste and cook foranother 2 minutes. 6. Sprinkle in the spice mix in and cook for 1minute. 7. Add the corn, the drained beans, and thecooked mince to the pan and stir together. 8. Add the stock, stir and bring to a boil. 9. Season with salt and pepper to taste. 10. Simmer for 15-20 minutes
Mexican Nachos
1. Scatter corn chips onto a plate 2. Spoon the Mexican mix on top of the chips along with salsa 3. Sprinkle with cheese 4. Microwave for 1-2 minutes or until cheese is melted 5. Serve with sour cream and guacamole ormashed avocado.
