- Prep Time:10 mins
- Cook Time:18 mins
Mexican Chilli Beef
+1 Edgell Corn
We don’t know what it is about Mexican food, but there’s never any complaints when it’s served up. This Mexican Chilli Beef is already bursting with flavour but we’ve added some corn kernels for that extra authentic pop. The whole family will love this one – make sure they leave some for you!
Original recipe by SIMPLY GREAT MEALS | 1.8.15
+1 1 CAN (420g) EDGELL CORN KERNELS
- 2 teaspoons olive oil
- 1 cup frozen Birds Eye Chopped Onions
- 500g lean beef mince
- ½ red capsicum, thinly sliced
- 35g sachet Mexican taco seasoning
- 1 cup beef stock
- 3 tablespoons Leggo's Squeezy Tomato Paste
- 420g can Edgell Red Kidney Beans, drained
- Sour cream, avocado and tortillas for serving
Heat oil in a medium saucepan, add Birds Eye Chopped Onions and beef, cook for 2-3 minutes or until browned. Add red capsicum and cook for 1-2 minutes or until tender.
Stir in taco seasoning, beef stock and Leggo’s Tomato Paste. Cover and simmer for 10 minutes stirring occasionally.
Add drained Edgell Red Kidney Beans.
ADD EDGELL CORN KERNELS AND COOK FOR A FURTHER 5 MINUTES.
Serve with sour cream, avocado and toasted or warmed tortillas.
Delicious as a filling for tacos, burritos or enchiladas.