Mexican Mince (Marguerite Patten)
Yield
2 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
peeled |
|
| 6 | ounces |
beef
minced |
|
| 2 | tablespoons |
ketchup
|
|
| 8 | ounces |
tomatoes, canned
chopped |
|
| 1 | teaspoon |
chili powder
|
|
| 8 | ounces |
red kidney beans
|
|
| 5 | ounces |
stock
|
|
| 3 | tablespoons |
corn
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
peeled |
|
| 173.4 | ml/g |
beef
minced |
|
| 3E+1 | ml |
ketchup
|
|
| 231.2 | ml/g |
tomatoes, canned
chopped |
|
| 5 | ml |
chili powder
|
|
| 231.2 | ml/g |
red kidney beans
|
|
| 144.5 | ml/g |
stock
|
|
| 45 | ml |
corn
|
|
Directions
Finely chop the onion.
Place the meat and onion in a pan over a very low heat and dry fiy until golden.
Ifthe meat is lean add 2 teaspoons oil.
Add all the other ingredients (drain the canned beans and sweetcorn well) and simmer for 15 minutes.
Serve with rice or pasta and a green vegetable.
