Ingredients
- 1 tablespoon olive oil
- 500 grams beef mince
- 1 red capsicum, seeds removed, diced
- 1 red onion, diced
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 400 grams can kidney beans, drained
- 1 tablespoon chicken stock powder
- 300 grams white rice, long-grain
- 750 mL water
- 150 grams grated cheese
Instructions
- Preheat the oven to 180 °C. Heat the olive oil in a large ovenproof frying pan over a medium heat.
- Cook the beef, breaking up any lumps, until browned all over. Add the capsicum and onion and cook for 5 minutes, until the onions have softened.
- Add the taco seasoning and tomato paste to the beef mixture. Cook for a further minute.
- Add the rice, kidney beans and stock powder to the mixture. Stir to ensure everything is thoroughly mixed. Add the 750mL of water and bring to a boil.
- Transfer the pan to the oven and back for 25 minutes, until the liquid has absorbed. Sprinkle with cheese and bake an additional 10 minutes.
- Serve hot with sour cream and fresh guacamole.
Today, we’re diving into a Mexican inspired dish that’s as convenient as it is delicious: One Pan Mexican Beef. This Tantalizing dish brings together the richness of beef mince, the crunch of capsicum, and the zest of aromatic Mexican spices. Whether you’re a seasoned chef looking for a quick dinner fix or a kitchen novice eager to explore new culinary territories, this recipe promises to deliver a satisfying meal that will leave your taste buds dancing with delight.
Preparing the Beef Mixture
Start by preheating the oven to 180°C and then heat a tablespoon of olive oil in a large ovenproof frying pan over a medium flame. Once the oil is shimmering, add in the beef mince and use the back of a wooden spoon to remove any lumps. Cook the beef until it’s browned all over.
Next add diced red capsicum and onion to the mix and let them soften for about 5 minutes.
Adding in the Flavour
It’s now time to infuse the dish with a burst of Mexican flair. Add two tablespoons each of tomato paste and taco seasoning to the pan, stirring them into the beef mixture. Cook, stirring, for 1 minute or until aromatic.
Add long-grain white rice, a can of drained kidney beans, and a tablespoon of chicken stock powder to the pan, stirring to ensure that all the ingredients are thoroughly mixed. Then, pour in 750mL of water and bring the mixture to a gentle boil.
Completing the Mexican Beef
Once everything is simmering harmoniously, transfer the pan to the oven and bake for 25 minutes, until the liquid has been absorbed and the rice is tender. As a finishing touch, sprinkle the dish with grated cheese and return it to the oven for an additional 10 minutes, allowing the cheese to melt into a golden, gooey crust.
You will need to use an ovenproof frying pan for this recipe. If you don’t own one, you can transfer the beef mixture to a wide casserole dish before you add in the water. Continue as per the recipe.
Serve your One-Pan Mexican Beef hot, garnished with dollops of sour cream and a generous scoop of fresh guacamole, and prepare to delight in a fiesta of flavors that will transport your taste buds to the sunny streets of Mexico.
