A quick & easy dinner
What you'll need:
- 1kg Enjoy Local Mince
- 2 tbsp olive oil
- 2 large onions, halved and sliced
- 3 large garlic cloves, chopped
- 2 tbsp mild chilli powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 400g canned chopped tomato
- 2 beef stock cubes
- 2 large red peppers, deseeded and cut into chunks
- 10 sundried tomatoes
- 3 x 400g cans red kidney beans, drained
Method:
- Heat oven to 150C. Heat the oil, in a large casserole dish, and fry the onions for 8 mins.
- Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until brown.
- Stir in the tomatoes, half a can of water & crumble in the stock cubes.
- Cover and cook in the oven for 30 mins.
- Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender.
- Once done, stir in the beans.
- Serve with baked potatoes, rice or over nachos / potato wedges