Mexican Beef, Beans & Vegetables

Serves 1, 460 calories per serve


  • 80g lean beef mince meat
  • 1 cup kidney beans (canned, rinsed and drained)
  • ½ cup cooked basmati rice
  • ½ cup capsicum
  • ½ cup mushrooms
  • ¼ cup diced onion
  • ½ cup baby spinach
  • ¾ tin tomatoes
  • 1 garlic clove, crushed
  • 1 teaspoon reduced salt taco seasoning
  • 2 teaspoons of avocado
  • 1 teaspoon extra light cream cheese
  • 1 chilli (optional)
  • Tabasco sauce (optional)

Mexican Beef, Beans & Vegetables


  1. Cook rice as per instructions on packet.
  2. Meanwhile, spray a non-stick pan with oil and heat over medium heat. Add onions, garlic and capsicum and cook for 3 minutes, or until soft. Add mince and cook for 5 minutes, or until brown.
  3. Add chilli, taco seasoning, kidney beans and a tablespoon of water. Stir through well to combine ingredients and cook for 1-2 minutes. Add canned tomatoes and simmer for 5 minutes. Stir through mushrooms and spinach and cook for a further 5 minutes.
  4. Serve with rice, avocado, extra light cream cheese and tabasco sauce (if preferred).

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