South of the Border

Cook this Mexican beef skillet dish and try not to drool…

Ingredients

• 1 teaspoon of crushed garlic
• 2 tablespoons of oil (olive or vegetable)
• 1 onion, diced
• 1 red and 1 green capsicum, diced
• 500g lean beef mince
• 1 sachet of taco seasoning
• ½ cup tomato base sauce, such as enchilada sauce
• 1 425g can of black beans
• ½ cup beef stock
• 250g pack of instant basmati rice
• 1 large handful of shredded tasty cheese
• 1 bag of tortilla chips
• Sour cream
• Guacamole (avocado, lemon, salt)

Method

1. Add oil to a deep frying pan. Sautè the onion, capsicum and garlic until partially cooked.
2. Add a little more oil, then add the minced beef to one side of the pan, breaking up with a wooden spoon. Then stir together until the beef is cooked.
3. Add the taco seasoning, tomato sauce, black beans, stock and rice. Stir well and simmer with the lid on for a few minutes.
4. Cover the top of the dish with the cheese, then replace the lid and simmer for two minutes until the cheese has melted. Remove from the heat.
5. Arrange tortilla chips in a circle on a plate, leaving room for the beef mixture in the middle. Top it off with the sour cream and guacamole. Serve and enjoy!