Our little lady Freya, loves this dinner. I know how difficult it can be to get the family eating the same meal. But this one is a guaranteed winner.
The good thing is you can get some of the ingredients from the milk shed.
It takes about 30 minutes to cook, 15 minutes to prep and serves 4.
Ingredients -
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 500g Andy rumming's beef mince
- Taco seasoning
- 1 can kidney beans, drained
- 1 tsp chilli powder
- 1-2 tbsp tomato paste
- 1/4 cup water
- 1/2 cup coriander leaves, chopped
- A big bag of tortilla chips
- 1 cup grated Grass roots dairy extra mature cheddar cheese
- Coad Farm Microgreens
You can also add -
1/2 cup tomato salsa Avocado Sour Cream Fresh coriander
Method -
Preheat your oven to 200C.
Heat some oil in your frying pan then add the chopped onions. Cook until soft then add the mince.
Once browned add the taco seasoning, chilli powder, kidney beans, tomato paste and water.
Leave to simmer for 5 minutes.
Then stir in the fresh coriander.
That is all the cooking on the hob complete. How easy was that.
Now a check the clock if you are running low of time with some hangry children.
QUICK RECIPE HERE -
Place the tortilla chips onto everyones plates while the mince is still cooking. Make sure the mince is fully cooked then place on top of all the dishes with tortilla chips.
Scatter some extra mature cheddar on top.
Wham bam get those kids at the table and everyone is happy.
If the kids can hang on for 20 minutes check out this one -
Next up get a oven safe dish.
Place the tortilla chips in the bottom of the dish and spread out evenly.
Pour the cooked mince over the top of the crisps.
Scatter the cheese over the top evenly.
Place it in the over for 15 minutes.
Lastly -
Then serve with a big handful of microgreens on top of each plate.
Place a few big bowls of - salsa, avocado and sour cream on the table and dig in!
Enjoy
Jen x
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