John Myers
Ingredients for 4 servings:
- 300 g frozen minced meat substitute, e.g. Beyond Meat (pea protein)
- 450 g potatoes, waxy
- 2 can/n kidney beans, à. approx. 240 g drained weight
- 1 jar of corn, approx. 230 g drained weight
- 2 onions, red
- 1 large bell pepper(s), yellow
- some salt
- 1 ½ tsp, heaped seasoning mix (Mexican Taco Seasoning Mix), see note
- 1 can tomatoes, chopped, approx. 400 g
- 100 g tomatoes, pureed or tomato paste and water
- 250 g Texicana salsa
- 3 tbsp oil for frying, e.g. sunflower oil, maybe a little more
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
vegan, super delicious
Place the ground beef in the refrigerator the night before and let it thaw. The next day, peel the potatoes and dice them. Place them in a large nonstick pot with the oil and cook over medium heat until half cooked, stirring occasionally. In the meantime, drain the beans and corn. Brown the ground beef in a separate pan according to the instructions, cutting into chunks (similar to ground beef). While the ground beef is cooking, quarter and slice the onions. Deseed the peppers and also cut them into chunks. When the potatoes are half cooked (they should still have a good bite), add the onions and peppers and cook until the peppers have softened slightly. Mix in the salt and taco seasoning mix, add the tomatoes and Texicana salsa, and mix well. Simmer for 5 minutes. Stir in the beans and corn and simmer for another 5 minutes, stirring occasionally. Note: This quantity makes 3 large or 4 regular servings. It also tastes great to meat eaters. This ground beef substitute has a nice smoky flavor. I used this taco seasoning mix from the database: https://www.chefkoch.de/rezepte/2503051392998100/Mexikanische-Taco-Gewuerzmischung.html
Facebook Comments