Mexican Beef

ingredients

• 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

method

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!