Recipe

Serves: 8 people | Prep time: 20 mins | Cooking time: 40 mins  

Mexican | Main

Ingredients

• 1 White onion, diced
• 500g Pork mince
• 1 Red pepper
• 8 Chestnut mushrooms
• 400g Red kidney beans, drained and rinsed
• 500g Onion & garlic pasta sauce
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1 Red chilli,   dice half (slice half for serving)
• ½   Beef stock cube, dissolved in 200ml Water

To serve

• 600g Brown rice
• 100ml Sour cream
• 20g Coriander

Method

1. Place a large, heavy-based casserole dish on a high heat and brown the mince, onion and peppers.
2. Add all the other ingredients and cook on the hob on a medium-low heat with the lid on for 30 minutes, stirring every 10 minutes.
3. Cook the rice as per the pack instructions whilst the chilli is cooking.
4. Serve straight to the table in the casserole dish and a large bowl of rice. Top the chilli with sour cream, sliced chilli and coriander.
5. This meal is perfect for a small/large family and a meal prep solution. Cook once and eat twice. Any leftovers will taste even better the next day, it freezes well and can be refrigerated for up to three days.