One-Pan Mexican Beef
This recipe is printed from Scissors, Paper, Bacon.
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.