Mexican beans con carne is possibly the clumsiest name for a recipe ever, but it’s the best description I can come up with for this dish.
It’s got the warmth of Mexican spices without the chilli, which makes it kid-friendly. It’s a fantastic protein hit, with both beef and beans. Arty would eat this for dinner every night if we let him.
Mexican beans con carne
- 1 tbsp olive oil
- 1 medium brown onion, finely diced
- 1 tbsp taco seasoning
- 350g beef mince
- 1 x 400g can red kidney beans, drained
- 1 x 400g can diced tomatoes
- 1 medium carrot, grated
- Heat the oil in a medium to large frying pan, then add the onions and fry for around 2 mins until they begin to become translucent.
- Add the taco seasoning, and continue to cook until fragrant.
- Now add the beef mince, and cook, stirring, until it browns.
- Add the remaining ingredients, stir to combine, then simmer on a low heat for 20 mins.
- Serve on polenta, in tacos, or on toast.
This dish freezes really well, so it’s worth doubling the quantities to make a big batch when you have the time. It’s exactly the kind of warm and satisfying meal you want to be able to feed your kid on a cold night when you’ve all had a long day.