A delicious Mexican recipe from Salsa's Fresh Mex Grill.


  • 500g beef mince

  • 1 tbsp of olive oil

  • 1 medium onions (chopped)

  • 2 garlic cloves (minced)

  • ½ medium green capsicum (chopped)

  • ½ tsp of salt

  • 1 tbsp of chili powder

  • ¼ tsp of cayenne pepper

  • 1 tsp ground cumin

  • 1 teaspoon dried oregano

  • 2 cans of diced tomatoes (undrained)

  • 3 teaspoons beef stock

  • 1 cup boiling water

  • 1 can (450ml) kidney beans (rinsed and drained)


  • 1.

    In a heavy base saucepan, cook beef over medium heat until no longer pink.

  • 2.

    Drain and set aside.

  • 3.

    In the same pan, heat oil and sauté chopped onions until tender.

  • 4.

    Add garlic and cook 1 minute longer.

  • 5.

    Stir in the green capsicum, salt, chili powder, capsicum, cumin and oregano.

  • 6.

    Cook for 2 minutes, stirring until combined.

  • 7.

    Add tomatoes and beef.

  • 8.

    Dissolve beef stock in water and add to mixture.

  • 9.

    Bring chilli to a boil.

  • 10.

    Reduce heat; cover and simmer for about 1 hour.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 976kj
  • Fat Total 59g
  • Saturated Fat 20g
  • Protein 59g
  • Carbohydrate 51g
  • Sugar 12g
  • Sodium 2048mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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