Mexican Broth
with Spicy Beef and Beans
Preheat your oven to 200 degrees. 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), bush them with oil and sprinkle with salt and paprika. A few minutes in a hot oven and voila!
The quantities provided above are averages only.
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
500
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Halve, peel and chop the onion into ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve the green pepper, remove the core and chop into roughly 1cm chunks. Drain and thoroughly rinse the mixed beans. Peel and chop the potato into ½cm cubes. Pick the coriander leaves form their stalks and roughly chop (discard the stalks.
Heat a splash of oil in a large saucepan on medium heat. Once hot add the onion. Cook gently for 3-4 mins. Then add the garlic, beef mince, Mexican spice and mild paprika with a pinch of salt and a good grinding of black pepper. Tip: If you don't like things too spicy, add less of the Mexican spice! Cook until the mince is just browned.
Once the mince has browned, add the pepper and potato. Cook until softened, 4 mins. Add the mixed beans along with the tomato passata. Simmer gently for 2 mins.
Add the beef stock pot together with the water (amount specified in the ingredient list). Bring to a very gentle boil (i.e. it should not be bubbling at all vigorously) 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 thick) strips. Season with salt and black pepper and place on a baking tray on the top shelf of your oven. Cook for 4-5mins, until crispy. Tip: Watch them like a hawk as they burn easily!
Just before serving, stir through half the coriander. Serve the browth in bowls, topped with a dollop of sour cream, a little more coriander and some of your crispy tortilla chips. Get slurping!
