Mexican beef and bean mince

9ProPoints®Value

Prep time: 15 min

Cook time: 15 min

Other time: 0 min

Serves: 4

Ingredients

	5 spray(s) Calorie Controlled Cooking Spray
	1 clove(s) Garlic, crushed
	1 medium Onion, All Types, finely chopped
	1 medium Carrots, raw, finely chopped
	1 medium Peppers, All Types, deseeded, finely chopped
	500 g Lean Beef Mince (10% fat), cooked
	800 g Tinned Tomatoes, chopped
	2 teaspoons (level) Chilli Powder
	1/4 teaspoons (level) Oregano, Dried
	1 teaspoons Artificial Sweetener, powdered
	400 g Pinto Beans, cooked, rinsed, drained

Instructions

• Spray a large non-stick frying pan with cooking spray and place over medium-high heat. Add garlic, onion, carrot, pepper and cook, stirring for 5 minutes or until vegetables are tender. Increase heat to high and add mince. Cook, stirring for 5 minutes, breaking up any clumps with back of a wooden spoon. Season to taste with salt and pepper.
  
• Add tomatoes, chilli powder, oregano, sweetener and beans. Check for seasoning. Reduce heat to medium-low and simmer for 10 minutes, or until sauce thickens.

Notes

• You can always add more or less chilli to create the desired effect. Any leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated in a microwave or oven. This mince is also suitable to freeze for up to 3 months. It is delicious served on top of white or brown rice, rolled up in lettuce leaves with chopped tomato and cucumber, or simply spooned over toast and sprinkled with a little grated parmesan cheese for a simple Sunday night dinner! The options are endless.