Surprisingly Filling Mexican Broth
with Spicy Beef and Beans
This recipe calls for only one or two tortillas which means you will have quite a few leftover! We hate waste so are always thinking of ways to use leftover ingredients. One suggestion is to make ovenbaked tortilla chips (healthier than deep fried but still delicious!). You can brush them with oil and then make them savoury with a sprinkling of salt and some paprika, or sweet with cinnamon and sugar. A few minutes in a hot oven and voilà!
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.
Ingredients
1
Onion
1
Garlic Clove
1
Green Pepper
1
Mixed Beans
1
Potato
½
Coriander
250
British Beef Mince
1
Mexican Spice
½
Smoked Paprika
1
Tomato Passata
1
Beef Stock Pot
1
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Sour Cream
(Contains Milk)
Not included in your delivery
500
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Peel and very finely chop the onion and grate the garlic (or use a garlic press if you have one). Remove the core from the green pepper and chop into 1cm chunks. Drain and thoroughly rinse the mixed beans. Peel and chop the potato into ½cm cubes. Roughly chop the coriander and remove the stalks.
To make the broth, heat a splash of oil in a non-stick saucepan on medium heat. Once hot add your onion and cook gently for 3-4 mins, then add your garlic, beef mince, Mexican spice and smoked paprika with a pinch of salt and pepper. Cook until just browned. Tip: If you have a small pan, cook the beef in batches to prevent it stewing.
Once your beef has browned, add your pepper and potato and cook for 4 mins.
Add in the mixed beans along with the tomato passata. Simmer gently for 2 mins.
Add the beef stock pot together with the water (amount specified in the ingredient list). Bring your broth to a gentle simmer (i.e. it should not be bubbling very vigorously). Cook for around 10 mins.
Rub a very light coating of oil onto both sides of the tortilla. Slice into long strips (1cm), season with salt and pepper and place on a baking tray on the top shelf of your oven. Cook until crispy (about 4-5 mins) but watch them like a hawk as they burn easily!
Just before serving your broth stir through half of your coriander. Top each bowl with a dollop of sour cream, a little more coriander and some of your crispy tortilla chips. Get slurping!
