Quick Beef & Bean Chilli and Cauliflower Rice

Name: Quick Beef & Bean Chilli and Cauliflower Rice with Cheese
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 grams Riced Cauliflower; 240 grams British Beef Mince; 1 unit(s) Garlic Clove**; 1 unit(s) Onion; 1 carton(s) Red Kidney Beans; 30 grams Mature Cheddar Cheese; 1 sachet(s) Mexican Style Spice Mix; 1 carton(s) Tomato Passata; 10 grams Beef Stock Paste; 150 milliliter(s) Water for the Sauce

with Cheese

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If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our super speedy Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of zesty sour cream and fresh, peppery coriander. Delicious!

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

250 grams

Riced Cauliflower

240 grams

British Beef Mince

1 unit(s)

Garlic Clove**

1 unit(s)

Onion

1 carton(s)

Red Kidney Beans

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2652 kJ

Energy (kcal)634 kcal

Fat28.5 g

of which saturates12.6 g

Carbohydrate45.4 g

of which sugars14.8 g

Protein50.7 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Sieve

•Garlic Press

•Grater

Instructions

a) Heat a medium frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the riced cauliflower and cook until just soft, 3-4 mins.

c) Season well with salt and pepper, then remove from the pan and cover to keep warm.

a) Put the large frying pan back on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, halve, peel and chop the onion into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the kidney beans in a sieve. Grate the cheese.

a) Add the onion and garlic to the mince and stir-fry for 3 mins.

b) Stir in the Mexican style spice mix, passata and beef stock paste.

c) Add the kidney beans and water for the sauce (see pantry for amount), then bring to the boil.

a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Once thickened, taste the chilli and season with salt and pepper if needed.

c) Add a splash of water if it's a little thick.