A MEXICAN feast is a colourful, tasty and healthy dining option.
With plenty of filling tomatoes, avocado, peppers and beans, it can be economical too. Try these recipes that are fun to make – and a joy to eat.
Chilli con carne
Serves 4 – £1.37 per serving
Preparation time: 20 mins
Cooking time: 1 hour
- 1 onion
- 1 green pepper
- 1 red pepper
- 2 red and 1 green chilli
- 4 mushrooms
- 1 (400g) tin kidney beans
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp dried coriander
- 1 tsp cumin
- 3 tsp mild chilli powder
- ½ tsp dried ginger
- 250g lean minced beef
- 600g of tinned chopped tomatoes
- 200ml beef stock
- 3 tbsp tomato puree
- Salt and pepper, to taste
- Serve with rice and sour cream
- Chop onion, pepper, chillies and mushrooms and set aside. Drain kidney beans in a sieve and also put aside.
- Warm the oil in a saucepan over a medium heat.
- Add garlic and coriander, cumin, chilli powder and ginger. After five minutes, add the mince. Once starting to brown, add onion, pepper, mushrooms and chillies. Cook together for around five minutes more until veg has started to soften.
- Add the kidney beans and cook for two minutes, then add chopped tomatoes and stir though.
- Add beef stock and puree, season with salt and pepper and simmer for 30 to 40 minutes until cooked together and the beef is no longer pink.
USE a slow cooker at the stage where you let it cook for 30 to 40 mins. Cook for five hours in the slow cooker instead.
Serves 4 – 80p per serving
Preparation time: 10 mins
Chilling time: 1 hour
- 2 ripe avocados
- ½ red onion, finely chopped
- 1 tomato, chopped, or a spoonful of salsa
- 1 tsp ground cumin
- ½ lime, juiced
- 2 garlic cloves, minced or through a garlic press
- Sea salt to taste
- Cut the avocados in half. Scoop out the flesh into a bowl. Then mash using a fork or masher.
- Add the remaining ingredients, mix it together and taste.
- Chill for an hour to let the flavours combine.
SAVE the stones and add to mixture before chilling, to slow down browning. Remove before serving.
Serves 4 – 70p per serving
Preparation: 5 minutes
- 2 medium tomatoes
- ½ onion
- 5 sprigs fresh coriander
- 3 jalapeno chillies
- Juice of half a lime.
- Finely chop all of the ingredients – or put them in a food processor with the lime juice and whizz together.
- Add a little salt to taste.
Serves 6 – 50p per serving
Preparation: 2 minutes
Cooking time: 10 minutes
12 corn tortillas
3 tbsp vegetable oil
sea salt to taste
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- Preheat the oven to 160C, gas 3. Cut each tortilla into wedges using kitchen scissors.
- Brush both sides with the vegetable oil and put on a baking tray in a single layer in the oven for about ten minutes until golden brown.
- Remove, sprinkle with salt and transfer to a wire rack and leave to cool.
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