Mexican Beef Salsa Pot
The perfect dinner party pot.
- Low-cal spray oil
- 1 large red onion, diced
- 2 garlic cloves, crushed
- 3 celery sticks, diced
- 2 red peppers, deseeded and diced
- 1 red or green chilli, thinly sliced
- 400g extra lean minced beef (max. 5% fat)
- 1 x 400g can chopped tomatoes
- 200ml beef stock
- 400g canned kidney beans, drained
- 100g canned sweetcorn kernels (no added sugar or salt), drained
- 100g reduced-fat hot tomato salsa
- 120g basmati rice (dry weight)
- Salt and freshly ground black pepper
- A few sprigs of coriander, chopped
- 60g grated reduced-fat Cheddar cheese
- 4 tbsp 0% fat Greek yoghurt
Lightly spray a large saucepan with oil and set over a medium heat. Cook the onion, garlic, celery and red pepper, stirring occasionally, for about 8–10 minutes until softened. Add the minced beef and cook for 4–5 minutes until browned all over.
Stir in the tomatoes and stock and bring to the boil. Reduce the heat and stir in the kidney beans and sweetcorn. Simmer gently for 20 minutes or until the beef and vegetables are tender. Stir in the salsa and season to taste.
Meanwhile, cook the rice according to the packet instructions.
Divide the beef and vegetable mixture between 4 serving plates. Sprinkle with coriander and grated Cheddar, and serve with the yoghurt and rice.