Mexican meat stew

Ingredients for 4 servings:

• 2 onions
• 4 garlic cloves
• 300 g minced beef
• 4 stalks of celery (approx. 250 g)
• 1 bell pepper(s), red
• 1 can kidney beans (425 ml)
• 1 can of corn (425 ml)
• 1 can of chopped tomatoes (425 ml)
• some coriander and parsley
• 1 tbsp flour
• Chili powder or cayenne pepper
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

30-minute kitchen

Dice the vegetables. Place the corn and beans in a colander, rinse, and drain. Heat oil in a pan and brown the minced meat until well browned. Briefly fry the onions, garlic, bell peppers, and celery. Dust with flour and sauté. Add 300 ml of water and simmer for 5 minutes. Now add the tomatoes, corn, and beans and stir in. Season everything well with the spices. Finely chop the coriander and parsley, add to the meat pot, and mix.