Creamy Taco Beef
I love using social media to share ideas and inspiration for new recipes. There are some brilliant people out there and I really enjoy networking to expand what I think about and try in the kitchen.
This recipe was inspired by @adashofmacros on instagram and she is forever filling my brain with different meals. There just isn’t enough space in my day to eat it all (but I’ll give it a damn good go).
This recipe is a twist on a classic chilli con carne. It uses black beans instead of kidney beans (which I have to say I do love) and finishes a rich sauce with cream cheese. Bloody marvellous.
Simple to make.
Double up for some batch cooking.
Serve so many different ways (wraps, tacos,
tortilla chips, rice and pearl barley) with the usual Mexican sides including avocado, grated cheese and soured cream and you are WINNING.
Creamy Taco Beef
Ingredients 2 peppers, chopped into 1cm chunks
1 red onion, chopped into 1cm chunks
1 tsp oil (I use olive or rapeseed)
1 tsp minced (easy) garlic
Spice mix (1 tsp paprika, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp thyme)
Salt and pepper
Pinch of chilli flakes
500g steak mince
2 cans black beans
500ml beef stock
125g cream cheese
Cooked Rice, pearl barley, taco shells or wraps
1. In a large saucepan, on a medium heat, add the oil, onions and peppers and fry lightly until soft for 3-4 minutes.
2. Add the garlic and the spice mix and fry for a further 2 minutes. Season with salt and pepper.
3. Remove the onion and pepper mix from the pan and set aside. In the same pan, on a high heat, add the steak mince (or ground beef). Cook until browned. Then add the spiced onion and pepper mix back into the pan.
4. Add the black beans, beef stock and passata and simmer for 5-10 minutes until reduced and thick.
5. Add the cream cheese to finish the sauce
I served this with cooked pearl barley (as a great alternative to rice) and topped with soured cream and grated cheese. For a real fest, you could add guacamole or sliced avocado and some tortilla chips too!