in Recipes

Tex-Mex bean pan with minced meat

updated

Spread the love

Ingredients for 2 servings:

  • 180 g tartar
  • 1 tsp vegetable oil
  • 2 small onions
  • 1 red bell pepper(s)
  • 200 g beans (baked beans – canned) OR:
  • 200 g beans (canned chili beans)
  • 50 g corn
  • 150 ml tomato(s), pureed
  • 75 ml vegetable stock
  • salt and pepper
  • marjoram
  • chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

suitable for WWII, 6 PP’s

Cut the onions into rings and the bell peppers into small pieces. Heat the oil in a non-stick pan. Brown the tartar, add the onions and bell peppers, and cook vigorously. Deglaze with the passata and vegetable stock. Add the drained corn and the baked beans/chili beans with their juices and simmer for a while. Season to taste. Serve with rice and a mixed salad (charge extra). WW – 6 Pro points per serving

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rice salad with tuna

Juliaklara's grilled bread