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Mexican Style Beef Mince

690 cal · 41g protein per serve · serves 6

Ingredients

Method

  1. Heat the olive oil in a large frying pan or casserole. Sauté the onion until soft, then add the garlic and beef mince. Break the mince up with a spatula and fry until well browned.
  2. Stir in the paprika, cumin, tomato paste and salt until the mince is evenly coated.
  3. Pour in the crushed tomatoes, kidney beans and corn. Stir to combine.
  4. Simmer 10-15 minutes until thickened and everything is cooked through. Season to taste.
  5. Stir the cooked rice through the mince. Keep warm.
  6. Warm or toast the tortillas. Top each with the hot mince, cheese, tomato, lettuce, carrot and avocado.
  7. Finish with sour cream and hot sauce, roll up tightly and slice in half.

Notes

- Meat ≈500g per 4 servings per house rule — at 6 serves that's 750g (125g/serve). The source's 500g was light for 6, so the mince sits at 750g with the spices, tomato paste and salt nudged up slightly to match. Crushed tomatoes back to the source's single 400g can — add a splash of water if it looks tight. - Kept at 6 serves per the source (family one-pot). - The mince base freezes well without the rice — portion it before adding rice if you want leftovers for nachos or taco bowls. - Filling also works over rice or corn chips if you'd rather skip the tortillas. - Veg/staples sweep: veg coverage already clears 150g/serve (corn, beans, tomato, lettuce, carrot, avocado) and there are no pre-packed mixes, so no side was added. Sour cream gained a pregnancy-safe note, and onion, garlic, tomato paste and canned tomatoes lost their "staple" markers for search hints.

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