Mexican Style Beef Mince

Flavoursome Mexican Style Beef Mince with rice, beans and corn. The perfect filling for build-your-own burritos.

I love this recipe for Mexican Style Beef Mince. It's made from super affordable and simple ingredients but packs a big punch on flavour. It's easy to make, freezes well and is super versatile! 

As this recipe makes a large quantity, you could easily freeze a portion for another night. I often make these build your own burritos the night I make the mince, then use the frozen meal for nachos, tacos or quesadillas later in the month.

How to make Mexican Style Beef Mince Burritos:

Start by heating the oil in a large frying pan then add the onion and sauté until cooked through. Add the garlic and beef mince. Using a spatula to break it up, fry until the mince has browned. Add the spices, tomato paste and salt, stir through the mince until well combined. Pour in the tomatoes, beans and corn.

Simmer for 5-10 minutes until everything is cooked through. Season to taste then stir through the cooked rice. Keep warm until ready to serve.

To serve, toast or warm each tortilla then top with the hot mince mixture, cheese, tomato, lettuce, carrot and avocado. Finish off with sour cream and hot sauce (if desired) then roll up tightly. Slice in half and serve.

If this type of bulk cooking is for you, check out these recipes for Multi Cooker Mexican Chicken and Rice as well as Slow cooker Spaghetti Bolognese and my Venison Ragu.

Common questions about Mexican Mince:

What else could this mince be used for? This Mexican mince can also be used in tacos, nachos or quesadillas.

Can the cooked mince be frozen? It sure can. Any leftovers can be stored in an airtight container in the freezer for up to three months.

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Mexican Style Beef Mince

Yield: 6+ serves

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Versatile Mexican style beef mince made with rice and beans. Perfect for burritos, nachos or quesadillas.

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Ingredients

Mexican Mince

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• 1 Tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 500g beef mince
• 2 tsp paprika
• 2 tsp ground cumin
• 1 Tbsp tomato paste
• 1 tsp salt
• 1 can tomatoes, (400g) crushed
• 1 can red kidney beans, (425g) rinsed & drained
• 1 can corn kernels, (420g) drained
• 250g cooked rice

To serve

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• 6 large tortillas
• 100g cheese, grated
• 2 tomatoes, sliced
• ¼ iceberg lettuce, shredded
• 1 carrot, grated
• 2 avocados, sliced
• 125g sour cream

Instructions

1. Heat olive oil In a large frying pan, add onion and sauté until cooked through. Add garlic and beef mince. Using a spatula to break it up, fry until the mince has browned.
2. Add the spices, tomato paste and salt, stir through the mince until well combined. Pour in the tomatoes, beans and corn.
3. Simmer for 5-10 minutes until everything is cooked through. Season to taste then stir through the cooked rice. Keep warm until ready to serve.
4. To serve: Toast or warm each tortilla then top with the hot mince mixture, cheese, tomato, lettuce, carrot and avocado. Finish off with sour cream and hot sauce (if desired) then roll up tightly. Slice in half.

Notes

• This makes a huge amount of mince mixture so you can freeze any leftovers in an airtight container for up to 3 months. The mince is perfect to use in tacos, nachos or quesadillas.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 41gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 103mgSodium: 919mgCarbohydrates: 58gFiber: 9gSugar: 6gProtein: 36g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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