How To Use
Mexican savoury mincemeat, fish or Quorn mince for tacos, nachos or tortillas. Combine 500 g protein, 1 onion,2 cloves garlic and seasoning—heat 50 ml olive oil in a large heavy-based saucepan over medium-high heat. Add the beef mixture and brown. Add 1 chopped capsicum, 1 can of tomatoes and 150 ml beef stock and bring to a boil. Season with salt and pepper, reduce heat, cover and simmer for 40 min. Add red kidney beans, cook for 10 min and serve.
Spicy and aromatic flavour. With a medium chilli heat.
Aromatic salt, cumin, cayenne pepper, smoked paprika, pepper and spices.
|Storage Requirement||Refrigerate below 5 degrees|