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:
- 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.
- Add mince and egg. Mix until just combined.
- Use damp hands to roll spoonfuls of the mixture into balls.
- 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.
- Heat remaining 2 tsp oil in the pan over medium heat. Add capsicum and the remaining onion and garlic.
- Cook, stirring, for 4 minutes or until softened.
- Add remaining 2 tsp cumin and 2 tsp chilli powder.
- Cook, stirring, for 1 minute or until aromatic.
- Add tomato and 60ml (1 ⁄ 4 cup) water. Simmer, covered, stirring, for 6 minutes.
- Add meatballs. Simmer, covered, for 3 minutes.
- Add corn and remaining beans. Simmer, uncovered, for 5 minutes or until meatballs are just cooked through.
- Stir in coriander leaves.
- Serve with guacamole, sour cream and corn chips, or whatever you prefer.
Recipe courtesy of Taste.com.au