A MEXICAN feast is a colourful, tasty and healthy dining option.
With plenty of filling tomatoes, avocado, peppers and beans, it can be economical too. Try these recipes that are fun to make – and a joy to eat.
Chilli con carne
Serves 4 – £1.37 per serving
Preparation time: 20 mins
Cooking time: 1 hour
YOU NEED:
- 1 onion
- 1 green pepper
- 1 red pepper
- 2 red and 1 green chilli
- 4 mushrooms
- 1 (400g) tin kidney beans
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp dried coriander
- 1 tsp cumin
- 3 tsp mild chilli powder
- ½ tsp dried ginger
- 250g lean minced beef
- 600g of tinned chopped tomatoes
- 200ml beef stock
- 3 tbsp tomato puree
- Salt and pepper, to taste
- Serve with rice and sour cream
METHOD:
- Chop onion, pepper, chillies and mushrooms and set aside. Drain kidney beans in a sieve and also put aside.
- Warm the oil in a saucepan over a medium heat.
- Add garlic and coriander, cumin, chilli powder and ginger. After five minutes, add the mince. Once starting to brown, add onion, pepper, mushrooms and chillies. Cook together for around five minutes more until veg has started to soften.
- Add the kidney beans and cook for two minutes, then add chopped tomatoes and stir though.
- Add beef stock and puree, season with salt and pepper and simmer for 30 to 40 minutes until cooked together and the beef is no longer pink.