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  • 400 g lean beef mince
  • 1 onion, peeled and chopped
  • 1 tsp minced garlic
  • 1 green capsicum, deseeded and diced
  • 400 g can Wattie's Mexican Style Tomatoes
  • 2 Tbsp Wattie's Tomato Paste
  • 300 g can Craig’s Red Kidney Beans, drained
  • ¾ cup water or beef stock
  • ¼ cup chopped fresh coriander
  • 700 g bag Wattie's Rosemary and Garlic Potato Roasters


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 Wattie’s Mexican-Style Tomatoes and tomato paste. Cook for 1 minute before adding Craig’s Red Kidney Beans, water and browned mince, Simmer gently for 20 minutes, add coriander and season with salt and pepper.

3. Place Wattie’s 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.

Rate and Review

2 Ratings Mexican Beef and Crispy Roasters

Reviews (2)

Patricia's Review | Rating

Have made this several times and it goes down so very well with the man of the house!

sarah smith's Rating