If you’re looking for something a little bit different, give this delicious, flavourful dinner dish a red-hot go! Not only will you fall in love with the different flavours, but you’ll also enjoy just how easy it is to whip up. There’s nothing too complicated about this dish so try and have a bit of fun and even try adding any extra flavours that you think might work! If you have some spare time you can serve it up with avocado, sour cream and tortilla chips and really lean into the traditional Mexican flavours. This dish is perfect for when you have guests over or for enjoying for yourself as a delicious dinner for one. Better yet, you can cook up a big batch and freeze it. Yum!
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons Mexican chilli powder
- 500g pork mince
- 400g can Italian tomatoes, diced
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 400g can kidney beans, rinsed and drained
- Heat oil in large, deep non-stick frying pan over medium heat.
- Cook onion for 5 mins until soft and golden. Add garlic and chilli powder cook, stirring for 30 secs.
- Add pork. Cook for 5 mins while breaking up with a wooden spoon.
- Add tomatoes, stock and tomato paste to pan. Stir to combine. Bring to the boil.
- Simmer over medium-low heat for 15 mins until reduced and thickened slightly. Stir in beans, cook for 2-3 mins to heat through. Serve.