Have made this several times and it goes down so very well with the man of the house!
Mexican Beef and Crispy Roasters
Fancy 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!
Prep time:
Cook time:
Serves:
4
Ingredients
- 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 Craig’s 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
Method
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.
