Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 yellow capsicum, diced
- 500 grams beef mince
- 3 teaspoons paprika
- 2 teaspoons garlic powder
- 4 teaspoons cumin powder
- 3 teaspoons oregano
- 1 teaspoon chilli flakes (adjust to your family tastes!)
- 2 teaspoons beefstock powder
- 1 carrot, diced
- 1 zucchini, diced
- 400grams crushed tomatoes
- 700 grams passata
- 1 420grams tin of black beans (drained and rinsed)
- 1.5 cups water
- 1 cup of frozen corn
- Coriander for serving
Method:
- Add the olive oil to a deep lidded frypan over medium heat (I love this pan from RACO SmartRelease).
- Fry the onion and garlic until they start to soften.
- Add the capsicum and fry for 2 minutes.
- Add the beef mince and brown quickly.
- Add all the herbs and spices and mix through well to coat the beef and veggies.
- Add the beef stock powder (this helps to add flavour).
- Add the zucchini and carrot and mix through.
- Add the tomato passata and the crushed tomatoes and stir well to combine.
- Add the water and the black beans.
- Put a lid on the pan and cook for 1 hour.
- Remove the lid and stir through the frozen corn.
- Cook for 10 minutes more so the sauce can thicken and become super thick and glossy.
Notes:
Sprinkle with coriander before serving for freshness.
Serve with corn chips, sour cream, grated cheese and avocado! Also delish with rice.
The next day:
- Make the leftovers into delicious puff pastry tarts!
- Chop one piece of store bought puff pastry into 4 squares.
- Line your jumbo muffin pan with the squares (you have to use a completely nonstick muffin pan for this so I recommend the Aerolift Range by RACO.
- Top with a teaspoon of sour cream and a handful of grated cheese.
- Bake at 200 degrees celsius for 20 minutes.
Freezing: this freezes really well, freeze it in portion sized containers in the fridge.