Mexican Beef and Bean Frying-Pan Meatballs

Mexican Beef and Bean Frying-Pan Meatballs

This Mexican Beef and Bean Frying-Pan Meatballs recipe is sure to spice up your life and make your taste buds sing with delight! And all under 30 minutes.

Ingredients:

  • 650g beef mince
  • 1/2 bunch of fresh coriander, roots and stems finely chopped, leaves picked
  • 1 brown onion, finely chopped
  • 400g can kidney beans, rinsed, drained
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican chilli powder
  • 3 garlic cloves, crushed
  • 1 egg
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 red capsicum, deseeded, finely chopped
  • 2 x 410g cans Ardmona Rich & Thick Classic Tomatoes and Paste
  • 125g can corn kernels, drained
  • Guacamole, to serve
  • Sour cream, to serve
  • Gluten-free corn chips, to serve (optional)

Method:

  1. Place coriander root and stem, half the onion, 2/3 cup kidney beans, 2 tsp cumin, 2 tsp chilli powder and 1 garlic clove in a food processor and process until finely chopped. Transfer to a bowl.
  2. Add mince and egg. Mix until just combined.
  3. Use damp hands to roll spoonfuls of the mixture into balls.
  4. Heat 1 tbs oil in a large frying pan over medium-high heat. Cook the meatballs, turning, for 5 minutes or until browned. Transfer to a bowl.
  5. Heat remaining 2 tsp oil in the pan over medium heat. Add capsicum and the remaining onion and garlic.
  6. Cook, stirring, for 4 minutes or until softened.
  7. Add remaining 2 tsp cumin and 2 tsp chilli powder.
  8. Cook, stirring, for 1 minute or until aromatic.
  9. Add tomato and 60ml (1 ⁄ 4 cup) water. Simmer, covered, stirring, for 6 minutes.
  10. Add meatballs. Simmer, covered, for 3 minutes.
  11. Add corn and remaining beans. Simmer, uncovered, for 5 minutes or until meatballs are just cooked through.
  12. Stir in coriander leaves.
  13. Serve with guacamole, sour cream and corn chips, or whatever you prefer.

Recipe courtesy of Taste.com.au

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