Tex‑Mex Minced Beef Recipe: Flavorful Beef for Tacos & Bowls

• 1 tbsp oil
• 500 g (1.1 lb) minced beef (10–15% fat)
• ¼ tsp salt
• ½ tsp black pepper
• 1 onion, peeled and finely diced
• 1 red bell pepper, deseeded and finely diced
• 1 yellow bell pepper, deseeded and finely diced
• 3 cloves garlic, peeled and minced
• 3 tbsp fajita seasoning mix
• 1 tsp smoked paprika
• 1 beef stock cube, crumbled
• 2 tbsp hot pepper sauce (eg. Frank’s)
• 2 tbsp tomato purée (paste in USA)
• 400 g (14 oz) passata
• 400 g (14 oz) tin black beans, drained
• 1 tsp light brown sugar
• 120 ml (1/2 cup) water
• 150 g (1½ packed cups) grated mixed cheese (cheddar and red Leicester works well)

To Serve:

• Boiled rice
• Finely chopped fresh coriander (cilantro)
• Sliced jalapeños
• Chopped avocado
• Chopped baby tomatoes

• Add 1 tbsp oil to a frying pan over medium‑high heat.
• Add the minced beef with ¼ tsp salt and ½ tsp black pepper. Cook for about 5 minutes until browned, breaking up large pieces as it cooks.
• Add the diced onion, red and yellow peppers and minced garlic. Fry for a further 5 minutes, stirring often, until the vegetables start to soften.
• Stir in 3 tbsp fajita seasoning, 1 tsp smoked paprika, the crumbled beef stock cube, 2 tbsp hot sauce and 2 tbsp tomato purée. Cook for 2 minutes, stirring continuously.
• Add the 400 g passata, drained black beans, 1 tsp light brown sugar and 120 ml water (use the water to swill the passata jar). Stir, bring to a simmer, lower the heat and cook for 10 minutes, stirring occasionally.
• Sprinkle over 150 g grated mixed cheese, cover the pan and cook for 2 minutes until the cheese melts. If you don’t have a lid, cook a little longer or transfer to a grill-safe dish and briefly grill.
• Serve over boiled rice and finish with chopped coriander. Optional toppings include sliced jalapeños, avocado and chopped tomatoes.

Salt

I add only a little salt at the start because the stock cube and fajita seasoning often contain salt. Taste near the end and add more if needed.

Make ahead

Yes. Cook the dish but don’t add the cheese or toppings. Cool quickly, refrigerate for up to two days and reheat until piping hot. Add the cheese and heat, covered, for another 2 minutes before serving.

Freeze

Yes. Make the recipe without the cheese, cool, portion and freeze. Defrost overnight in the fridge then reheat thoroughly. Add cheese and heat covered until melted.

Scaling

Double for a crowd or halve for two — keep the same ratios.

Nutritional information is approximate and based on four servings.

Nutrition