Mexican Chilli Beef

Chilli beef makes a real Mexican style feast. The ultimate winter warmer.


2 teaspoons olive oil

500g minced lean beef

1 onion, cut into thin wedges

½ red capsicum, thinly sliced

35g sachet salt reduced Mexican taco seasoning

1 cup reduced salt beef stock

3 tablespoons Leggo’s Tomato Paste No Added Salt

420g can Edgell Red Kidney Beans, drained

Reduced fat sour cream, avocado and tortillas for serving


1. Heat oil in a medium saucepan, add beef and cook for 2-3 minutes or until browned. Add onion and red capsicum and cook for 1-2 minutes or until tender.

2. Stir in taco seasoning, beef stock and Leggo’s Tomato Paste. Cover and simmer for 10 minutes stirring occasionally.

3. Add drained Edgell Red Kidney Beans and cook for a further 5 minutes. Serve with sour cream, avocado and toasted or warmed tortillas.

Delicious as a filling for tacos, burritos or enchiladas.

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