Mexican chilli pasta sauce

Preparation: 15 min
Cooking time: 25 min
Serves: 4

2 onions chopped
2 cloves garlic, crushed
500g lean beef mince
1 tbs oil
6 ripe Flavorite tomatoes
3 tbs tomato paste
1 red chilli, chopped
2 cups sliced mushrooms
2 cups pre cooked red kidney beans
2 tbs chopped fresh coriander or parsley

  • Saut onion and garlic in oil for 3 5 min. Add mince. Cook until mince has browned all over. Add tomatoes, tomato paste, mushrooms, and chilli.
  • Bring to the boil. Reduce heat and simmer uncovered for 15 20 min. Add beans and herbs. Heat through. Serve over hot cooked past
  • Microwave on high for 1 min. Stand at room temperature for at least 30 min. Grill or barbecue lamb cutlets until golden brown.
  • Place lamb cutlets on individual serving plates. Serve with spicy tomato chutney and salad.

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