7 ways to use your leftover mince

Mince is one of the cheapest cuts, and also one of the easiest to work with. It’s super cheap to buy in bulk but once you have it, it can be hard to figure out what to do with it!

So, if you’re looking for some inspiration for new meals, then look no further. The recipes below are rich in flavour and are simple to prepare. Here are 10 of the best:

1. Lighter beef tacos

Ingredients

• 1 teaspoon vegetable oil
• 1 large onion, chopped
• 2 capsicum, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons chilli powder
• 1.5 teaspoons ground cumin
• Coarse salt and ground pepper
• 500g beef mince
• 12 soft corn tortillas (6-inch)

Method

1. In a large nonstick pan, heat oil. Add onion and capsicum and cook until crisp. Add 1 cup water; cook until water has evaporated and vegetables are softened.
2. Add garlic, tomato paste, chilli powder, and cumin; season with salt and pepper. Stir for a minute then add beef. Cook, breaking up meat with a wooden spoon, until no longer pink. Season taco filling with salt and pepper.
3. To serve, spoon filling onto tortillas, top with salsa and lettuce.

2. Spicy mince

Ingredients

• 4 teaspoons chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper
• kosher salt and black pepper
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1kg beef mince
• 1/4 cup tomato sauce

Method

1. Combine the chilli powder, cumin, paprika, sugar, onion powder, red pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; set aside.
2. Heat the oil in a large pan over medium-high heat. Add the garlic and cook for around 30 seconds.
3. Add the beef and chilli mixture and cook, breaking up the beef with a spoon until brown.
4. Add the tomato sauce and cook, stirring, until heated through.

3. Chilli con carne

Ingredients

• 1 tbs olive oil
• 500g beef mince
• 1 large onion, diced
• 1 tsp chilli, crushed
• 4 cloves garlic, crushed
• 2 tbs tomato paste
• 1 tin whole peeled tomatoes
• 1 cup beef stock
• 1 tin kidney beans, drained
• 2 tsp dried oregano
• 1 tsp cumin

Method

1. In a frying pan, heat olive oil over high heat and brown the mince.
2. Add onion, chilli and garlic and cook until the onion is translucent.
3. Stir in tomato paste and cook for two minutes, then add tomatoes with the beef stock. Add the beans, oregano and cumin.
4. Simmer for 20 minutes. Season with salt and pepper, and serve.

4. Mince and potato pasties

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 500g beef mince
• 4 onions, thinly sliced
• 1 large potato, peeled, cut into 2cm cubes
• 1/4 cup sweet chilli sauce
• 2 tablespoons lemon juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1/2 cup coriander leaves, roughly chopped
• 6 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 1 egg, beaten
• 1 cup tomato chutney, to serve

Method

1. Heat oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Increase heat to high then add mince. Cook, stirring with a wooden spoon until browned, then stir in onion, potato, sweet chilli, lemon juice, fish sauce and sugar. Cook for 2 minutes and cool completely. Stir in coriander.
2. Preheat oven to 200C. Cut two 14cm rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round and then brush edges with water. Pinch pastry together to enclose filling. Press edges to seal and form frills either with your fingers or a fork. Stand pasties, frill side up, on a baking tray.
3. Brush pasties with egg and bake for 30 minutes or until golden. Serve with tomato chutney.

5. Spanish baked eggs in mince

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 green chilli, deseeded, thinly sliced
• 1 teaspoon smoked paprika
• 2 cups bolognese sauce
• 4 eggs
• 2 tablespoons chopped parsley leaves
• Sourdough toast, to serve

Method

1. Preheat oven to 180C/160C fan-forced.
2. Heat half the oil in a non-stick frying pan over medium-high heat. Cook chilli, stirring, for 3 to 4 minutes, then add paprika and bolognese. Cook, stirring occasionally, for 3 to 4 minutes or until heated through.
3. Spread into 16cm square ceramic baking dish. Using a spoon, make 4 holes in mixture then crack 1 egg into each hole. Season with salt and pepper. Drizzle with remaining oil.
4. Bake for 10 to 12 minutes or until eggs are cooked how you like.

6. Beef lasagne

Ingredients

• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 600g lean beef mince
• 737g bottle tomato pasta sauce
• 1/2 cup red wine
• 1 teaspoon caster sugar
• 250g packet dried lasagne pasta sheets
• 2 cups thickened cream
• 2 cups grated cheddar cheese
• 1/4 cup grated parmesan cheese

Method

1. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add sauce, wine and sugar. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
2. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 7cm-deep, 25cm (base) square baking dish. Spoon 1/2 cup mince mixture over base of dish. Arrange one quarter of pasta sheets over meat mixture, breaking sheets to fit. Spoon one-third of the remaining mince mixture over pasta. Drizzle with one-quarter of the cream. Sprinkle with one-quarter of the cheddar cheese. Repeat layers twice. Top with remaining pasta sheets, cream and cheddar cheese. Sprinkle with parmesan. Cover loosely with foil.
3. Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.

7. Savoury mince muffins

Ingredients

• 1 cup of leftover beef mince
• 1 handful of cabbage, shredded
• 1 small carrot, grated
• 2 eggs
• 2 sprigs of thyme
• 1/4 teaspoon of Cayenne pepper
• 20gm of cheese (any type will be fine)
• Salt and pepper to taste

Method

1. Preheat oven to 180C and butter two holes of a six-hole muffin tray.
2. Heat mince, cabbage and carrot in frypan over medium heat until vegetables are soft and mince is warmed through.
3. Crack eggs into a medium bowl and beat by hand. Add mince and vegetables to eggs and stir to combine.
4. Add thyme and cayenne pepper and mix through.
5. Place savoury beef mince between the two holes in the muffin tray and top with crumbled cheese.
6. Bake for 15 minutes then remove from oven and allow to stand for 3 minutes. Invert onto a plate and serve immediately with salt and pepper.

What is your favourite mince meal?