Tex-Mex chilli beef with avocado salad

Name: Tex-Mex chilli beef with avocado salad
Cuisine: American, TexMex
Ingredients: Olive oil, 1 teaspoon(s) (5ml); Onion, any type, ½ medium, finely chopped (45g); Garlic, 1 clove(s), crushed (3g); Beef mince, low fat, raw, 300 g (300g); Chilli powder, ½ teaspoon(s), 0.5-1 teaspoon (1g); Dried paprika, 1 teaspoon(s) (3g); Ground cumin, 1½ teaspoon(s) (3g); Dried oregano, ½ teaspoon(s) (1g); Tomato paste, no added salt, 1½ tablespoon(s) (38g); Beef liquid stock, salt-reduced, ¾ cup(s) (188ml); Tomatoes, diced, canned, any type, ½ 400g can(s) (200g); Red kidney beans, canned, drained, ½ 400g can(s) (drained) (120g); Avocado, 60 g, diced (60g); Tomato, 1 medium, finely diced (150g); Red onion, ½ medium, finely diced (88g); Carrots, 1 medium, finely diced (61g); Cucumber, 1 cucumber(s), finely diced (310g); Coriander, 1½ tablespoon(s) chopped (4g)

4 steps

Tex-Mex chilli beef with avocado salad (for two), makes 2 servings

Updated at: Wed, 16 Aug 2023 19:49:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories644.2 kcal (32%)

Total Fat37.8 g (54%)

Carbs41.9 g (16%)

Sugars16 g (18%)

Protein37.7 g (75%)

Sodium691.1 mg (35%)

Fiber11.6 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5mlOlive oil

45gOnion

any type, medium, finely chopped

300gBeef mince

38gTomato paste

¾ cupBeef liquid stock

salt-reduced

0.5 x 400gTomatoes

diced, canned, any type, can

0.5 x 400gRed kidney beans

canned, drained, drained

60gAvocado

150gTomato

88gRed onion

61gCarrots

310gCucumber

cucumber, finely diced

4gCoriander

chopped

Instructions

Step 1

Heat the olive oil in a large saucepan over medium heat and cook the onion for 2–3 minutes or until softened. Add the garlic and beef and cook, stirring to break up any lumps with the back of a wooden spoon, for 5 minutes or until the meat is browned. Stir in the chilli powder, paprika, cumin and oregano and cook for 1–2 minutes or until fragrant.

Step 2

Add the tomato paste, stock, tomato and beans and bring to the boil, then reduce the heat and simmer for 40 minutes or until thickened and cooked through. Season to taste.

Step 3

Combine the avocado, tomato, red onion, cucumber and carrot in a medium bowl.

Step 4

Divide the chilli beef among two bowls and top each portion with a little avocado salad and a sprinkling of coriander.