Mexican Beef Mince Bake
Spice up your dinner with this easy Mexican beef mince bake.
Servings 4 serves
Ingredients
- 1 tsp extra virgin olive oil
- 500 g extra lean beef mince
- 1 brown onion finely diced
- 450 g sweet potato cut into 2.5cm pieces
- 2 Tbs taco seasoning
- 1 tsp dried oregano
- 800 g diced tomatoes
- 400 g black beans drained
- 60 g light shredded cheese
- 1 spring onion thinly sliced
Instructions
- Heat the oil in a large fry pan over medium-high heat. Add the onion and cook for approximately 3-5 minutes or until softened. Add the beef mince and cook for about 5-7 minutes or until just cooked through.
- Meanwhile, place the sweet potato in a microwave-safe bowl. Microwave, covered, on high for 5 minutes or until just tender. Drain.
- To the beef mince, add taco seasoning and oregano. Cook, stirring, for 1 minute or until aromatic. Add the diced tomatoes, black beans, and sweet potato. Bring to the boil. Reduce heat to medium-low and simmer for 5 minutes or until the liquid has reduced slightly.
- Preheat the grill on high. Transfer the beef mixture to a 20x20cm baking dish and top with shredded cheese.
- Grill for approximately 4-5 minutes or until the cheese is golden and melted.
- Season with salt and pepper, then sprinkle with sliced spring onion to serve. Enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Taco seasoning: Look for a homemade blend of smoked paprika, cumin, paprika, garlic powder, onion powder, oregano, chilli, salt and pepper.
- Diced tomatoes: Choose canned tomatoes with a simple ingredient list, ideally tomatoes and juice, with no added sugar or flavourings.
- Black beans: Choose canned black beans with minimal ingredients, such as beans, water and salt, or cook dried black beans yourself.
- Shredded cheese: Swap for regular cheddar that you grate yourself.