Tex-Mex-style Minced Beef Recipe
This Tex-Mex-style minced beef in a rich, tangy, spicy tomato sauce with peppers, black beans and melted cheese is easy to make and full of flavour. I love it served with rice and all the toppings!
Servings: 4
Ingredients
- 1 tbsp oil
- 500 g (1.1 lb) minced beef (10-15% fat)
- ¼ tsp salt
- ½ tsp black pepper
- 1 onion peeled and finely diced
- 1 red bell pepper deseeded and finely diced
- 1 yellow bell pepper deseeded and finely diced
- 3 cloves minced garlic peeled and minced
- 3 tbsp Fajita seasoning mix
- 1 tsp smoked paprika
- 1 beef stock cube crumbled
- 2 tbsp hot pepper sauce I use Franks hot sauce
- 2 tbsp tomato puree (paste in USA)
- 400 g (14 oz) jar passata
- 400 g (14 oz) tin black beans drained
- 1 tsp light brown sugar
- 120 ml (1/2 cup) water
- 150 g (1 1/2 packed cups) grated mixed cheese (I use a mixture of cheddar and red Leicester)
To Serve:
- Boiled rice
- Finely chopped fresh coriander (cilantro)
- Sliced jalapeños
- Chopped avocado
- Chopped baby tomatoes
Instructions
- Add the oil to a frying pan (skillet) over a med-high heat1 tbsp oil
- Add the minced beef, salt and pepper and cook for 5 minutes until the beef is browned breaking up any large bits as you cook the beef.500 g (1.1 lb) minced beef, 1/4 tsp salt, 1/2 tsp black pepper
- Add the onion, red bell pepper, yellow bell pepper, and garlic and fry for a further 5 minutes, stirring often.1 onion, 1 red bell pepper, 1 yellow bell pepper, 3 cloves minced garlic
- Add the fajita seasoning, smoked paprika, beef stock cube, hot sauce, and tomato puree and cook for another 2 minutes stirring continuously.3 tbsp Fajita seasoning mix, 1 tsp smoked paprika, 1 beef stock cube, 2 tbsp hot pepper sauce, 2 tbsp tomato puree
- Add the passata, black beans, sugar, and water (use the water to swill out the passata jar, so you're getting every last bit of passata). Stir everything together, bring to a simmer, turn down the heat and cook for 10 minutes stirring occasionally.400 g (14 oz) jar passata, 400 g (14 oz) tin black beans, 1 tsp light brown sugar, 120 ml (1/2 cup) water
- Sprinkle on the cheese, place a lid (or foil) on the pan and cook for a final 2 minutes to allow the cheese to melt (if you don't have a lid, just cook for a couple of minutes longer, or you can place under a grill/broiler if your pan is grill-proof.150 g (1 1/2 packed cups) grated mixed cheese
- Serve over boiled rice, topped with a sprinkling of fresh coriander. I like to top with sliced jalapeños, avocado and chopped tomatoes too.Boiled rice, Finely chopped fresh coriander, Sliced jalapeños, Chopped avocado, Chopped baby tomatoes
Video
Notes
Salt
I don't add much salt at the beginning of the recipe when cooking the beef as there is salt in the stock cube and usually in fajita seasoning. Add a little more salt to taste towards the end if you think it needs it.Can I make it ahead?
Yes! Make the dish, but don't add the cheese or other toppings. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout. Add the cheese, cover and heat for another 2 minutes before serving.Can I freeze it?
Yes. You just need to make it as per the instructions but DON'T add the cheese yet. Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout. Add the cheese, cover and heat for another 2 minutes before serving.How to scale up and scale down this recipe
This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios. Nutritional information is approximate, per serving (this recipe serves 4), not including serving suggestions.Nutrition
Calories: 547kcal | Carbohydrates: 41g | Protein: 41g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1432mg | Fiber: 13g | Sugar: 13g
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