Surprisingly Filling Mexican Broth
with Spicy Beef and Beans
This recipe calls for only one or two tortillas which means you will have quite a few leftover! We hate waste so are always thinking of ways to use leftover ingredients. One suggestion is to make oven baked tortilla chips (healthier than deep fried but still delicious!). You can brush them with oil and then make them savoury with a sprinkling of salt and some paprika, or sweet with cinnamon and sugar. 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
Garlic Clove
1
Onion
1
Green Pepper
1
Mixed Beans
1
Potato
250
British Beef Mince
1
Mexican Spice
½
Smoked Paprika
1
Tomato Passata
1
Beef Stock Pot
1
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
2
Coriander
2
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Peel and very finely chop the garlic and the onion. Remove the core from the pepper and chop into roughly 1cm chunks. Drain and thoroughly rinse the mixed beans. Peel and chop the potatointo ½cm cubes.
Heat 1 tbsp of olive oil in a nonstick saucepan on medium heat. Once hot add the onion and gently cook for 3-4 mins. Then add the garlic, beef mince, Mexican spice and smoked paprika with a pinch of salt and pepper. Cook until just browned. Tip: If you have a small pan, cook the meat in batches to stop it stewing.
Once the meat has browned off, add the chopped pepper and potato and cook for 4 mins.
Drain, rinse and add in the mixed beans along with the tomato passata. Gently simmer for 2 mins.
Add the beef stock pot together with 500ml of water. Bring the soup to a gentle simmer (i.e. it should not be bubbling very vigorously). Gently cook the soup for around 10 mins.
Rub a very light coating of olive oil onto both sides of the tortilla. Slice the tortilla into long strips (1cm thick), season with salt and pepper and place on a baking tray in the oven. Cook until really crispy (about 4-5 mins) but watch them like a hawk as they’ll burn easily!
Just before serving the soup stir through 1 tbsp of chopped coriander. Top each bowl with a dollop of sour cream, a little more chopped Coriander and some of your crispy tortilla chips. Get slurping!
