Mexican Beef Medley

Mexican Beef Medley


2 people made this

This is a recipe I learnt in Home Ec in high school. It's one of my favourite quick meals to cook. None of the ingredient measures are precise. Approximate will do. I normally omit the capsicum because I normally don't have any. If you use a good quality canned tomato soup in normally tastes better.

laridae Tasmania, Australia

Serves: 4 

  • 2 onions
  • 500g beef mince
  • 1 can (400g) of red kidney beans, drained
  • ½ cup corn kernels
  • ½ capsicum
  • 1 can (420g) of tomato soup
  • 1-2 tsp chilli powder
  • 1 tbsp oil
  • 2 cups pasta shells

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Slice onions and capsicum. In a large frypan, fry onions and capsicum in oil. Add mince and fry until brown. Add red kidney beans, corn and tomato soup. Add chilli powder (to taste) and stir well.
  2. Simmer for 25 mins, stirring occasionally.
  3. While it is simmering bring a large pot of water to the boil. Add pasta to pot and simmer for 10-15 mins then drain.
  4. Add the pasta to frypan, stir it in well and simmer for another 5 mins.
  5. Serve with crusty bread.

Use other minse

I've also made it with other types of mince (kangaroo, pork, lamb) - but it tastes best with beef.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate