Mexican Beef with Beans


  • 400g lean beef mince
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled, diced
  • 2 garlic cloves, crushed
  • 2 teaspoons ground paprika
  • 1 teaspoon ground cumin
  • 3 large or 4 small tomatoes, chopped
  • 400g tin red kidney beans, rinsed and drained
  • 125ml salt reduced beef stock
  • 1 zucchini, trimmed, diced
  • 150g green beans, trimmed, sliced
  • 4 cups steamed rice, to serve
  • 1 avocado, sliced, to serve
  • Fresh coriander leaves, to serve


  • Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrot and cook, stirring, for 5 minutes, or until softened. Add the garlic, paprika and cumin, cook stirring for 30 seconds or until fragrant. Add the mince and cook, breaking up mince with a wooden spoon for 4-5 minutes or until browned.
  • Add the tomatoes, kidney beans and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add zucchini and beans and simmer for 5 minutes more or until vegetables are tender. Season with pepper.
  • Serve beef mixture with the steamed rice, topped with the avocado and coriander.