Mexican beef with corn chips

25 Min
very easy
4 People
Rating starstarstarstarstar
Mexican spiced beef and beans served with nacho chips, corn, slaw and finished with a dollop of sour cream. Great school holiday fiesta!
1. Trim and thinly shred wombok, slice capsicum. Toss well in a large serving bowl with 1 tbsp olive oil, 1 tbsp vinegar, salt and pepper.

2. Remove husks and silks from corn cobs. Cut into rounds, place in a saucepan and cover with water. Bring to the boil, drain and place in a serving bowl.

3. Heat a large frypan over medium-high heat. Add beef mince and cook for 6-8 minutes or until browned and dry. Chop and add onion, crush in garlic.

4. Add 1 tbsp cumin and 1 tbsp smoked paprika (see notes). Stir in crushed tomatoes and simmer for 5 minutes. Drain and stir in the beans, season to taste with salt and pepper.

5. Take all the ingredients to the table and serve beef and bean mixture with corn cobs, slaw, corn chips and a dollop of sour cream.

If cooking for younger kids, always use the spices to taste. Start with half the amount and add until you are happy with the flavours. You can add 1 tsp dried oregano for more flavour! Also some chilli flakes for extra punch.
Add the sour cream to the slaw instead if you prefer a creamy coleslaw.
No beef option - beef mince is replaced with chicken mince.
Baby wombok, 1/2 *
Green capsicum, 1
Corn cobs, 2
Beef mince, 600g
Red onion, 1/2 *
Garlic, 2 cloves
Crushed tomatoes, 400g
Red kidney beans, 400g
Corn chips, 1 bag
Sour cream, 1/2 tub (100g) *

Olive oil, salt, pepper, white wine vinegar, ground cumin, smoked paprika