Cook Once, Eat Twice
This dish is a part of our Cook Once, Eat Twice Series! Where the focus is to cook a meal one night, and either have the same dish the next night or turn it into the other dish that it is linked to in the series!
We know the extra stress that comes with having to cook and prepare dinner every night, so these meals are designed to limit some stress in the kitchen whilst helping you to eat great, tasty food!
The leftovers from this recipe can be used to make Beef & Bean Mexican Lasange, click here for the recipe!
If you have more than 4-5 plates to make every night then this recipe will serve 8 portions!
Beef and Bean Mix:
1kg Beef mince
2 onions Sliced or diced
1 carrots Sliced
1 celery stalk
1.5 Tbs Smoked Paprika
1/2 tsp Cumin seeds Ground
1/2 Tbs Thyme (finely chopped)
2 C Chilli beans (you choose the heat)
1 fresh red caps or 1 Fire roasted red pepper (finely diced)
1.5 C Frozen corn
3 cans tomatoes
1 tsp Salt
1/2 tsp fermented chilli (optional and to taste)
2 Tbs Vinegar (whatever you have, I like red wine)
1 Ice burg
1 celery stalk
1/2 red onion or spring onion
Sour cream and cheese or swap out for avocado if dairy free
Your favourite Nacho chips!
If you wanted to go for a healthier version you can make chips out of tortilla wraps! Cut them up into triangles and toast in the oven for 5-10 minutes or until slightly crispy
To make mince, heat pan till smoky, add mince, cook out until 1/2 way cooked, add raw veges one at a time (get heat up in between) and spices, keep moving.
Add tomatoes, vinegar and salt, cook out at high heat until the sauce has reduced by about 2/3rds, add beans and corn, cook for a longer 5-10mins.
Meanwhile, finely chop up your topping vege.
You choose how you like yours
Chips in a bowl with mince piled on top then topped with sour cream and chopped salad
Separated so nothing gets soggy
If you like cheese, grate and melt over the mince then add sour cream and chopped salad