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Jane Houston

Taco mince

5 from 1 vote
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Servings: 4 adults
Course: 1 meal a day, BLW, Family Meals, Main Course, puree
Ingredients Method Notes

Ingredients
  

  • 500 grams beef mince
  • 400 gram black beans tinned or 1 cup cooked
  • 1 small carrot
  • 1 capsicum
  • 1 small zucchini
  • 1 brown onion
  • 2 garlic cloves
  • 800 grams diced tomatoes
  • 1/3 cup water or bone broth
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 TBSP olive oil
  • salt and pepper to taste

Method
 

  1. Rinse and grate the carrot and zucchini. Rinse and dice the capsicum
  2. Peel the onion and garlic and dice
  3. Preheat a frying pan over a medium - high heat and add in the olive oil
  4. Once hot, add in the onion and garlic and cook until softened
  5. Next add in the grated carrot and zucchini and the diced capsicum. Cook for 3 minutes
  6. Place the beef mince into the pan with the cumin, coriander and paprika and cook until the meat has browned
  7. Pour in the diced tomatoes, water or broth and black beans. Turn the heat to high and bring up to a boil, then reduce to a gentle simmer
  8. Allow to cook for a further 20-30 minutes until the sauce has reduced. Season with salt and pepper to taste
This mince can be served as a deconstructed taco e.g. with avocado, fresh vegetables/sauerkraut or with cooked quinoa

    Notes

    Can be frozen in portions.
    For babies who are spoon-fed, this mince can be pureed as it is or with cooked vegetables of choice.