Ingredients
Method
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Canola oil 40 ml
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Beef mince 1 kg
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Onion, chopped 200 g
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Zucchini, roughly grated 200 g
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Carrot, roughly grated 200 g
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Red capsicum, chopped 250 g
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Garlic cloves, crushed 3 x
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Ground cumin 10 g
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Kidney beans, canned, drained 400 g
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Salt and cracked black pepper
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Avocadoes, chopped 2 x
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Tomatoes, seeded and chopped 4 x
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Lime juice 20 ml
Preparation
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Method
- Heat oil in a large frying pan over medium heat. Add mince and vegetables, cook until browned then add garlic, cumin, KNORR Mexican Chunky Salsa Mild GF and KNORR Pronto Napoli.
- Simmer until reduced, stir through kidney beans and cook for another 10 minutes. Season.
- Combine avocado, tomato and lime juice. Season. Serve Mexican Mince with brown rice and salsa.
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Serving suggestion
- Serve with a dollop of sour cream and extra KNORR Mexican Chunky Salsa Mild. Add a little chopped coriander to the avocado and tomato salsa if desired.
