MEXICAN SUPPER POT
Help your kids learn to cook, with this simple one pot tasty meal - serve with tortilla chips for a hands-on meal
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 45m
Yield Easily halved
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan until hot, tip in the onion and let it sizzle and turn golden (4-5 minutes) as you stir occasionally. Add the mince and cook until it's no longer pink, stirring to break it up and scraping the bottom of the pan so it doesn't stick. If it does, add a splash of oil.
- Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato purée, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
- Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
MEXICAN HOT POT
Make and share this Mexican Hot Pot recipe from Food.com.
Provided by Beeks
Categories Meat
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat in hot oil in a dutch oven.
- Add onions and saute until tender.
- Add remaining ingredients and simmer uncovered for 11/2 hours.
MEXICAN BEAN HOTPOT
A hearty Mexican vegetable dish made with red kidney beans. To vary the dish, vary the beans. And to make it vegetarian, omit the bacon or replace it with vegetarian sausage. I have posted this recipe, adapted from an International Masters '1001 recipes for Pan or Wok' for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Peppers
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
- Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
- Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
- Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).
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