Mexican Chilli Bean Beef

This recipe is dairy-free.

Prep Time
20 minutes
Cook Time
25 minutes
Serves 1
Mexican Chilli Bean Beef


Step 1. Heat the water in a non-stick saucepan; add the onion and cook for 2-3 minutes or until softened, and then add the beef. Cook for 5 minutes, stirring to break up lumps. Stir in tomato paste and spices and cook, stirring for 1-2 minutes or until fragrant. Lastly add the tomatoes, beans, and extra water, stir to combine and simmer gently for 20 minutes or until thickened. Season.

Step 2. Meanwhile, to make a salsa, toss together the avocado, tomato, extra onion, coriander leaves, lime juice and seasonings.

Step 3. Serve the beef garnished with extra coriander, and with the salsa, pita crisps and extra lime alongside.


  • 1 Tablespoon Water
  • ½ Small (50g) Red Onion, finely chopped
  • 125g Lean Beef Mince
  • 2 Teaspoons Tomato Paste
  • ½ Teaspoon Ground Cumin
  • ¼ Teaspoon Chilli Flakes
  • 210g Can Chopped Tomatoes
  • 1/3 Cup Canned, Drained Red Kidney Beans (80g)
  • ¼ Cup Water, extra
  • Salt and Ground Black Pepper, to taste
  • ¼ Avocado (45g), sliced
  • 4 Baby Roma Tomatoes (34g), chopped
  • 1-2 Teaspoons (5g) Finely Chopped Red Onion, extra
  • 1 Tablespoon Coriander Leaves
  • Lime Juice, to taste
  • Coriander Sprigs, extra, for serving
  • 1 Small Pita Bread (20g), toasted, for serving
  • Lime, extra, for serving

Per serve:

Energy: 1980kj (475kcal)

Protein: 45.1g

Fat: 14.5g

Carbohydrates: 33.8g