Mexican Broth
with Spicy Beef & Beans
This recipe calls for only one or two tortillas which means you will have quite a few left over! We hate waste so are always thinking of ways to use leftover ingredients. Why not try oven-baked tortilla chips? Cut them into triangles (or whatever shape you choose), brush them with oil and sprinkle with salt and paprika. A few minutes in a hot oven and voilà!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Garlic Clove
1
Green Pepper
1
Mixed Beans
1
Potato
½
Coriander
250
British Beef Mince
1
Mexican Spice
1.5
Mild Paprika
1
Tomato Passata
1
Beef Stock Pot
1
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Sour Cream
(Contains Milk)
Not included in your delivery
½
Water
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the green pepper and chop into 1cm chunks. Drain and rinse the mixed beans in a colander. Peel and chop the potato into ½cm cubes. TIP: Chop the potato this small to make sure it cooks through! Pick the coriander leaves from their stalks and roughly chop (discard the stalks).
Heat a splash of oil in a frying pan on medium heat. Once hot add the onion. Cook gently until soft, 3-4 mins. Then add the garlic, beef mince, fajita seasoning and mild paprika with a pinch of salt and a good grind of black pepper. TIP: If you don't like things too spicy, add less of the fajita seasoning! Cook until the beef is just browned, 5-6 mins.
Once the beef has browned, add the pepper and potato. Cook until softened slightly, 4 mins. Add the mixed beans along with the tomato passata. Simmer gently for 2 mins. Preheat your oven to 200°C.
Mix the beef stock pot together with the water (amount specified in the ingredient list) in a measuring jug and add to the pan. Bring to a gentle boil, then lower the heat. Simmer until the potato is cooked through, 15-20 mins. TIP: If the stock is reducing too much, add a splash more water.
Rub a very light coating of oil onto both sides of each tortilla. Slice into long, 1cm wide strips. Season with salt and black pepper and place on a lined baking tray on the top shelf of your oven. Cook until crispy, 4-5 mins. TIP: Watch them like a hawk as they burn easily!
Just before serving, stir through half the coriander. Serve the broth in bowls, topped with a dollop of sour cream, a little more coriander and some of the crispy tortilla strips. Get slurping!
