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Add a photoFancy a few crispy roast vegetables tonight? This recipe teams roast vegetables seasoned with garlic and rosemary with Mexican beef garnished with grated cheese and sour cream…Delicious!
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Ingredientes
- 400g lean beef mince
- 1 onion, peeled and chopped
- 1 tsp minced garlic
- 1 green capsicum, deseeded and diced
- 400g can Wattie's Mexican Style Tomatoes
- 2 Tbsp Wattie's Tomato Paste
- 300g can Craigâs Red Kidney Beans, drained
- 3/4 cup water or beef stock
- 1/4 cup freshly chopped coriander
- 700g bag Wattie's Rosemary and Garlic Potato Roasters
Direcciones
- 1. Heat a dash of oil in a deep frying pan and brown the beef mince, breaking it up with a fork as it browns. Set aside.
- 2. Add the onion, garlic and green capsicum to the pan and gently cook for 3-4 minutes until just beginning to soften. Increase heat, stir in Wattieâs Mexican-Style Tomatoes and tomato paste. Cook for 1 minute before adding Craigâs Red Kidney Beans , water and browned mince, Simmer gently for 20 minutes, add coriander and season with salt and pepper.
- 3. Place Wattieâs Rosemary and Garlic Roasters on a baking tray and cook at 230°C for 25 minutes or until crisp and hot.
- Serve Mexican Beef with crispy Rosemary and Garlic Roasters, garnished with grated cheese and sour cream if wished.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 699g | |
| Calories 963 | |
| Calories from Fat 572 | 59% |
| Total Fat 63.67g | 80% |
| Saturated Fat 23.72g | 95% |
| Trans Fat 3.76g | |
| Cholesterol 272mg | 91% |
| Sodium 282mg | 12% |
| Potassium 1588mg | 45% |
| Total Carbs 21.05g | 6% |
| Dietary Fiber 10.1g | 34% |
| Sugars 4.22g | 3% |
| Protein 78.08g | 125% |
