Ingredients
Scale
- 2 large onions (diced)
- 4 cloves of garlic (minced)
- 600 g beef mince
- 1 cup brown rice
- 1 cup raw green lentils (rinsed)
- 4 cups broth (water or stock)
- 2 red capsicums (cubed)
- 1 carrot (grated)
- 1 zucchini (grated)
- 200 g tomato paste
- 400 g tomato passata
- 1 x 400g tin black beans
- 1 x 400g tin corn
- 1 ½ tbsp ground cumin
- 1 ½ tbsp ground coriander
- 1 ½ tbsp dried oregano
- 2 tbsp sweet paprika
- 1 tspn chilli powder (optional)
- – To serve
- 1 ½ cup grated cheese
- 1/2 bunch coriander
- 2 limes
- 1 x 175g bag corn chips
- 2 handfuls baby spinach
- 2 avocados
Instructions
- Sauté your onion and garlic if you’ve got a spare sec — but honestly, I usually just chuck them straight into the slow cooker. No judgement here!
- Add in your herbs, beef mince, rice, lentils, tomatoes and broth. Give it all a good stir.Set it to cook: Low for 7 hours, High for 4 hours, Pressure cooker for 18 mins.
- With an hour to go of the cooking time, check the lentils are nearly soft. Then, stir through your veg, black beans, corn and a good pinch of salt and pepper. Taste it — maybe a little more paprika or cumin if it needs more of a kick. Chili works too.
- Squeeze in the lime juice, throw in chopped coriander and top with your cheese. Pop the lid back on for 5-mins, and let it melt — it’s ready once it’s ooey-gooey.
- Smash your avo with a dash of olive oil, salt and pepper, then serve everything with baby spinach and corn chips on the side. YUM.
Notes
Lots of allergy tweaks here
- Dairy-free: Leave the cheese off
- Vegetarian: Leave the meat out and add a tin of white beans or kidney beans in it’s place.
And if you don’t want to run your slow cooker. No problem just follow the instructions and tweak the times to
- Cooktop: 40 mins
Lots of leftovers? Here’s how I gobble them up
- Made in to a quesadilla
- Served as a warm salad with greens
- Wrapped in to a burrito
- Served on zucchini (or regular) pasta
- Baked on top of a jacket potato
- Made in to quiche or omelette for breakfast
- Freeze for a busy weeknight meal
- Prep Time: 15 minutes
