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Mexican Mince with Chorizo

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 4 to 6 adults
Author: Gina @ The Passionate Pantry

Ingredients

INGREDIENTS FOR MINCE

  • 250 g chorizo skinned and finely chopped

  • 600 g premium beef mince

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground paprika
  • 1 tsp dried oregano leaves

  • 1 x 400g tin chopped tomatoes
  • ½ cup tomato paste
  • 1 cup filtered water + 2 tbls veggie stock paste / or 1 cup stock of choice
  • 1 x 400g tin black beans or red kidney beans, drained
  • Zest and juice from 1 lemon aim for 60g juice
  • Coriander to stir through before serving as much as you like

SUGGESTED ACCOMPANIMENTS (place in separate containers on table for self-serve)

  • 2 wraps of choice per person warmed
  • Cheese – grated
  • Avocado – chopped into chunks mix with lemon juice, sea salt flakes and pepper
  • Lettuce / or green and red cabbage – finely sliced
  • Corn – fresh or tinned mix with white vinegar of choice, sea salt flakes and pepper
  • Tiny toms – cut in half mix with 1 tbls olive oil, sprinkle of sea salt flakes and pepper
  • Lebanese Cucumber – cut into quarters then into small chunks
  • Spring onions – finely sliced
  • Chilli – finely sliced
  • Sweet or hot chilli sauce of choice
  • Sour cream

Instructions

  • Place your pot or pan onto medium heat and allow to warm for a couple of minutes (use a large pot/pan that you are happy to serve the mince in at the table)
  • Add chorizo and cook for 4 to 5 minutes or until crispy
  • Add beef and cook for approximately 5 to 8 minutes until nicely browned, stirring every now and then to ensure even cooking
  • Add spices and dried oregano and stir through, cook 1 minute
  • Add tomatoes, tomato paste, water and veggie stock paste (or stock) and stir through, increase heat a little to bring to a simmer, then reduce heat again so that it continues to simmer without boiling and allow to cook for 30 minutes stirring occasionally
  • Add drained beans, stir through and cook for a further 5 minutes
  • Stir through lemon zest and juice and chopped coriander
  • Place pan onto heat proof mat on the table and allow everyone to help themselves with the other accompaniments