Mexican Beef & Beans

Mexican Beef & Beans

Refried beans from a can may not be the most glamorous ingredient. But they are super tasty! If you’d prefer to make your own just puree a drained can of your favourite beans. Or for an even more budget-friendly option, cook your beans from scratch.

enough for: 2
takes: 10 minutes
450g (1lb) minced (ground) beef
1-2 teaspoons chilli powder
1 jar salsa or pasta sauce (375g / 12oz)
1 can refried beans (400g / 14oz)
1/2 iceberg lettuce

1. Heat a large fry pan or skillet on a high heat. Add a few tablespoons of oil and the beef. Stir fry beef for a few minutes.

2. Add chilli and continue to cook beef, stirring occasionally until really well browned.

3. Add salsa and reduce heat to a simmer. Cook stirring occasionally for about 5 minutes or until the sauce is hot and reduced slightly. Taste and season.

4. Meanwhile, rinse the lettuce and pat dry on paper towel. Finely shred the lettuce.

5. To serve, smear a layer of beans over the base of your plates. Top with hot beef and serve with lettuce on the side.

Prepare Ahead?

You could cook the beef in advance then reheat to serve with the lettuce and beans.

Leftover Potential

Will keep in the fridge for a week or so. Although the lettuce may not survive that long the beef and beans will be fine.

Variations

vegan / vegetarian – either increase the amount of refried beans and serve with salsa and lettuce OR replace beef with crumbled tofu, a coarsely chopped avocado, or lentils and serve the salsa drizzled over the top.

no-refried beans – make your own by pureeing a can of beans and frying in a little oil until hot OR serve beef on a bed of corn chips for added crunch. A little sour cream would be a lovely decadent addition. Hummus or mashed potatoes would also work in place of the beans.

carb lovers / more substantial – serve in warm tortillas or with corn chips.

paleo (grain, legume & dairy-free) – replace re-fried beans with mashed sweet potato, avocado or extra lettuce.

more veg – add raw veg to the lettuce like cherry tomatoes, snow peas, cucumbers or chopped red capsicum (bell peppers).

low carb – replace beans with smashed avocado.

Waste Avoidance Strategy

beef – freeze it.

chilli powder, salsa, beans – will keep in the pantry.

iceberg lettuce – will keep for about 2 weeks in a plastic bag in the fridge. Otherwise use for another recipe.

Problem Solving Guide

beef burning – the heat is probably too high, or you haven’t been stirring often enough. Reduce the heat quickly and give it a good vigorous stir. A little more oil may help.

too sweet – depending on the brand of salsa, it may be on the sweet side. Balance this with some salt and if you have it some lime or lemon juice.

too watery? – depending on how thick your salsa is, you may need to cook it down for a little longer if it seems too watery.

too bland? don’t forget to season. Salt, pepper and possibly a little extra chilli if your salsa doesn’t pack enough punch.

Serving Suggestions

Lovely as a meal on its own.

OR serve with corn chips, guacamole and sour cream for the full Mexican experience.

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