I love this Mexican beef! This is super delicious, simple and packs a punch with flavour! This recipe was done by Chloe Harris as a part of my #communityrecipes! Thank you Chloe! @chloejayneharris :)

Serves: 4-6
Cook time: 30 minutes 
Prep time: 15 minutes 
500g beef mince 
1 400g canned tomatoes
1 red capsicum, sliced thinly 
2 carrots, sliced thinly 
1 large potato, diced into chunks 
1 cup of beef stock 
1 large brown onion, diced 
2 garlic cloves, crushed 
1 tbsp. fresh parsley, chopped 
2 tsp. dried oregano
1 tsp Mexican chilli powder (or 1/2 tsp paprika + 1/2 tsp chilli flakes)
1 tsp worchestire sauce 
1/2 tsp salt 
1/2 tsp pepper 
1 tsp sweet chilli sauce 
2 tbsp olive oil 


  1. In a deep saucepan, heat olive oil over a high heat. 
  2. Add mince to the saucepan, and begin to dice using your cooking utensil. Dice into small pieces for 5-6 minutes. 
  3. Add onion and garlic into the pot and continue to cook for a further 3-4 minutes. 
  4. Add carrots, potato and capsicums to the pot and stir for 1 minute. 
  5. Add in stock & canned tomatoes. Stir. 
  6. Add in the parsley, oregano, salt, pepper, worchestire sauce, chilli sauce and chilli powder to the pot and stir. 
  7. Cover with a lid for 40 minutes on a low heat. 
  8. Take lid off and leave to thicken for a further 10 minutes. 
  9. Serve on a bed of basmati rice!