Mexican Beef and Crispy Roasters
Ingredients
400g lean beef mince
1 onion, peeled and chopped
1 tsp minced garlic
1 green pepper, deseeded and diced
400g can Mexican Style Tomatoes
2 Tblsp Tomato Paste
300g can Red Kidney Beans, drained
3/4 cup water or beef stock
1/4 cup freshly chopped coriander
700g bag Rosemary and Garlic Potato Roasters
Preparation method
1. Heat a dash of oil in a deep frying pan and brown the beef mince, breaking it up with a fork as it browns. Set aside.
2. Add the onion, garlic and green pepper to the pan and gently cook for 3-4 minutes until just beginning to soften. Increase heat, stir in Mexican-Style Tomatoes and tomato paste. Cook for 1 minute before adding Red Kidney Beans , water and browned mince, Simmer gently for 20 minutes, add coriander and season with salt and pepper.
3. Place Rosemary and Garlic Roasters on a baking tray and cook at 230°C for 25 minutes or until crisp and hot.
Serve Mexican Beef with crispy Rosemary and Garlic Roasters, garnished with grated cheese and sour cream if wished.
Serves: 4
