Spicy beef hash (Mexican version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T olive oil1 large onion, chopped1 large bell pepper, chopped2 cloves garlic, crushed and minced450 gm lean mince beef1 T tomato double puree concentrate2 small dried chipotle chillies1 beef stock cube2 heaped tsp smoked paprika1 tsp cocoa powder2 tsp Worcestershire sauce1 tin chopped tomatoes1/2 tsp sugar1/2 cup sultanas2 cups water2 cups chopped broccoli1 tsp natural sea salt, adjust to taste1/4 tsp fresh ground black pepper, adjust to taste2 tsp corn starch2T water
1. Heat olive oil
2. Add onion, bell pepper, and garlic. Cook until softened
3. Add mince been and cook through completely
4. Add tomato purée concentrate, smoked paprika, chipotle chillies, Worcestershire sauce, cocoa powder, and beef stock cube. Stir continually and let cook for 2 - 3 minutes.
5. Add tin tomatoes, sultanas, and sugar. Stir together until mixed.
6. Add 2 cups water.
7. Add broccoli and season to taste.
8. Bring up to a boil, reduce heat and cover. Let simmer for 15 - 20 minutes.
Serve over rice.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user NAN_LT.
2. Add onion, bell pepper, and garlic. Cook until softened
3. Add mince been and cook through completely
4. Add tomato purée concentrate, smoked paprika, chipotle chillies, Worcestershire sauce, cocoa powder, and beef stock cube. Stir continually and let cook for 2 - 3 minutes.
5. Add tin tomatoes, sultanas, and sugar. Stir together until mixed.
6. Add 2 cups water.
7. Add broccoli and season to taste.
8. Bring up to a boil, reduce heat and cover. Let simmer for 15 - 20 minutes.
Serve over rice.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user NAN_LT.
Nutritional Info Amount Per Serving
- Calories: 305.7
- Total Fat: 16.0 g
- Cholesterol: 51.7 mg
- Sodium: 970.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 4.1 g
- Protein: 16.8 g
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