By Nicky Corbishley, Kitchen Sanctuary, on May 20, 2024
Ingredients:
1 tablespoon oil
500 g (1.1lb) minced beef (10-15% fat)
¼ teaspoon salt
½ teaspoon black pepper
1 onion peeled and finely diced
1 red bell pepper deseeded and finely diced
1 yellow bell pepper deseeded and finely diced
3 cloves minced garlic peeled and minced
3 tablespoons Fajita seasoning mix
1 teaspoon smoked paprika 1 beef stock cube crumbled
2 tablespoons hot pepper sauce - I use Franks hot sauce
2 tablespoons tomato puree (paste in USA)
400 g (14oz) jar passata
400 g (14oz) tin black beans drained
1 tablespoon light brown sugar
120 ml (½ cup) water
150 g (1 ½ packed cups) grated mixed cheese (I use a mixture of cheddar and red Leicester)
To serve:
Boiled rice
Finely chopped fresh coriander (cilantro)
Sliced jalapeños
Chopped avocado
Chopped baby tomatoes
Instructions
1. Add the oil to a frying pan (skillet) over a med-high heat
2. Add the minced beef, salt and pepper and cook for 5 minutes until the beef is browned breaking up any large bits as you cook the beef.
3. Add the onion, red bell pepper, yellow bell pepper and garlic and fry for a further 5 minutes, stirring often.
4. Add the fajita seasoning, smoked paprika, beef stock cube, hot sauce and tomato puree and cook for another 2 minutes stirring continuously. Ingredients:
1 tablespoon oil
500 g (1.1lb) minced beef (10-15% fat)
¼ teaspoon salt
½ teaspoon black pepper
1 onion peeled and finely diced
1 red bell pepper deseeded and finely diced
1 yellow bell pepper deseeded and finely diced
3 cloves minced garlic peeled and minced
3 tablespoons Fajita seasoning mix
1 teaspoon smoked paprika
1 beef stock cube crumbled
2 tablespoons hot pepper sauce - I use Franks hot sauce
2 tablespoons tomato puree (paste in USA)
400 g (14oz) jar passata
400 g (14oz) tin black beans drained
1 tablespoon light brown sugar
5. Add the passata, black beans, sugar and water. Stir everything together, bring to a simmer, turn down the heat and cook for 10 minutes stirring occasionally.
6. Sprinkle on the cheese, place a lid (or foil) on the pan and cook for a final 2 minutes to allow the cheese to melt (if you don't have a lid, just cook for a couple of minutes longer, or you can place under a grill/broiler if your pan is grill-proof.
7. Serve over boiled rice, topped with a sprinkling of fresh coriander. I like to top with sliced jalapeños, avocado and chopped tomatoes too.
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