Mexican Beef Chilli with Refried Beans

Mexican Beef Chilli with Refried Beans

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 11, 2019.
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Ingredients

CHILLI

  • 1/2 red onion, finely diced
  • 1 clove garlic, minced
  • 1 pack chilli spices
  • 1 pack lean ground beef
  • 1 1/2 Tbsp tomato paste
  • 250g frozen corn
  • 1 cup chicken stock
  • Pinch of chilli flakes (optional)

REFRIED BEANS

  • 1 can refried black beans, any liquid drained
  • 1 tsp vinegar
  • 1 clove garlic, minced

SALSA

  • 2 tsp olive oil
  • 1 tsp vinegar
  • 1 tomato, diced 1cm
  • 1/2 red onion, finely diced
  • 1 Lebanese cucumber, diced 1cm

TO SERVE

  • 1/2-1 lettuce, leaves seperated into cups
  • 1/4 cup lite sour cream
  • 1 lime, cut into wedges

Steps

  1. Prep & cook chilli. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook onion and garlic with a pinch of salt for 2-3 minutes, stirring frequently, until starting to soften. Add chilli spices and cook for 30 seconds, until fragrant.
  2. Add beef to pan and cook for 3-4 minutes, breaking beef up as it cooks. Add tomato paste, corn, stock, 1/2 tsp salt and chilli flakes, bring to a simmer and reduce heat to medium. Cook for 6-7 minutes, until sauce has thickened. Season. Keep warm.
  3. Prep & warm refried beans. Combine beans, vinegar and garlic in a small pot and heat gently until warmed. Season and set aside, covered.
  4. Prep & assemble salsa. In a bowl, whisk together olive oil and vinegar. Add tomato, onion and cucumber to bowl with dressing. Toss to combine and season.
  5. Prep serving ingredients.
  6. Serve lettuce cups filled with chilli, beans, salsa and sour cream. Squeeze over lime.

Nutritional Information

Energy 1670 kj
399 kcal
Protein 37.9g
Carbohydrate 30.2g
Fat 14.0g