Quick Cheesy Beef Mince

Spain arrives via the culinary plane and arrives on your plate as melted cheese covering browned mince, which is dotted with kidney beans, silky onion, charred peppers & spiced with NOMU Spanish rub. A tangy tomato salsa with a kick is spooned over toasted tortillas and a zesty yoghurt for balance completes the meal. Nothing here to complain about, Chef!

Quick Cheesy Beef Mince

with a spicy tomato salsa & kidney beans

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

  • Beef
  • Bell Pepper
  • Bell Peppers
  • Dried Chilli Flakes
  • Free-Range Beef Mince
  • Grated Mozzarella & Cheddar Cheese
  • Kidney Beans
  • Lemon Juice
  • Low Fat Plain Yoghurt
  • NOMU Spanish Rub
  • Spring Onion
  • Spring Onions
  • Tomato
  • Tomato Passata
  • Tomatoes
  • Wheat Flour Tortillas

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Quick Cheesy Beef Mince
  1. MINCE

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add ¾ of the sliced spring onion, ¾ of the diced peppers, and fry until lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the rinsed beans, 50ml of water, and simmer until reduced and saucy, 4-6 minutes. Add a sweetener (to taste) and season. Sprinkle the cheese on top and let it melt for 1-2 minutes. Remove from heat.

  2. SOME PREP

    In a bowl, combine the diced tomatoes, the remaining onion, the remaining peppers, the chilli flakes (to taste), a drizzle of olive oil, and season. In a small bowl, combine the yoghurt and the lemon juice (to taste).

  3. TOAST

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate and heat up in the microwave, 30-60 seconds.

  4. IT’S THAT TIME

    Plate up the loaded mince, side with the toasted tortillas, sprinkle over the spicy tomato salsa, and dollop over the lemony yoghurt. Dig in, Chef!

  • Free-range Beef Mince - 150g

  • Spring Onion - 1

  • Bell Pepper - 1

  • NOMU Spanish Rub - 10ml

  • Tomato Passata - 50ml

  • Kidney Beans - 60g

  • Grated Mozzarella & Cheddar Cheese - 60g

  • Tomato - 1

  • Dried Chilli Flakes - 10ml

  • Low Fat Plain Yoghurt - 40ml

  • Lemon Juice - 10ml

  • Wheat Flour Tortillas - 2

  1. MINCE

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add ¾ of the sliced spring onion, ¾ of the diced peppers, and fry until lightly golden, 4-5 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the rinsed beans, 100ml of water, and simmer until reduced and saucy, 4-6 minutes. Add a sweetener (to taste) and season. Sprinkle the cheese on top and let it melt for 1-2 minutes. Remove from heat.

  2. SOME PREP

    In a bowl, combine the diced tomatoes, the remaining onion, the remaining peppers, the chilli flakes (to taste), a drizzle of olive oil, and season. In a small bowl, combine the yoghurt and the lemon juice (to taste).

  3. TOAST

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate and heat up in the microwave, 30-60 seconds.

  4. IT’S THAT TIME

    Plate up the loaded mince, side with the toasted tortillas, sprinkle over the spicy tomato salsa, and dollop over the lemony yoghurt. Dig in, Chef!

  • Free-range Beef Mince - 300g

  • Spring Onions - 2

  • Bell Pepper - 1

  • NOMU Spanish Rub - 20ml

  • Tomato Passata - 100ml

  • Kidney Beans - 120g

  • Grated Mozzarella & Cheddar Cheese - 120g

  • Tomato - 1

  • Dried Chilli Flakes - 20ml

  • Low Fat Plain Yoghurt - 80ml

  • Lemon Juice - 20ml

  • Wheat Flour Tortillas - 4

  1. MINCE

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add ¾ of the sliced spring onion, ¾ of the diced peppers, and fry until lightly golden, 5-6 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the rinsed beans, 150ml of water, and simmer until reduced and saucy, 6-8 minutes. Add a sweetener (to taste) and season. Sprinkle the cheese on top and let it melt for 1-2 minutes. Remove from heat.

  2. SOME PREP

    In a bowl, combine the diced tomatoes, the remaining onion, the remaining peppers, the chilli flakes (to taste), a drizzle of olive oil, and season. In a small bowl, combine the yoghurt and the lemon juice (to taste).

  3. TOAST

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate and heat up in the microwave, 30-60 seconds.

  4. IT’S THAT TIME

    Plate up the loaded mince, side with the toasted tortillas, sprinkle over the spicy tomato salsa, and dollop over the lemony yoghurt. Dig in, Chef!

  • Free-range Beef Mince - 450g

  • Spring Onions - 3

  • Bell Peppers - 3

  • NOMU Spanish Rub - 30ml

  • Tomato Passata - 150ml

  • Kidney Beans - 180g

  • Grated Mozzarella & Cheddar Cheese - 180g

  • Tomatoes - 2

  • Dried Chilli Flakes - 30ml

  • Low Fat Plain Yoghurt - 125ml

  • Lemon Juice - 30ml

  • Wheat Flour Tortillas - 6

  1. MINCE

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add ¾ of the sliced spring onion, ¾ of the diced peppers, and fry until lightly golden, 5-6 minutes (shifting occasionally). Add the NOMU rub and fry until fragrant, 1-2 minutes. Mix in the tomato passata, the rinsed beans, 200ml of water, and simmer until reduced and saucy, 6-8 minutes. Add a sweetener (to taste) and season. Sprinkle the cheese on top and let it melt for 1-2 minutes. Remove from heat.

  2. SOME PREP

    In a bowl, combine the diced tomatoes, the remaining onion, the remaining peppers, the chilli flakes (to taste), a drizzle of olive oil, and season. In a small bowl, combine the yoghurt and the lemon juice (to taste).

  3. TOAST

    Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate and heat up in the microwave, 30-60 seconds.

  4. IT’S THAT TIME

    Plate up the loaded mince, side with the toasted tortillas, sprinkle over the spicy tomato salsa, and dollop over the lemony yoghurt. Dig in, Chef!

  • Free-range Beef Mince - 600g

  • Spring Onions - 4

  • Bell Peppers - 2

  • NOMU Spanish Rub - 40ml

  • Tomato Passata - 200ml

  • Kidney Beans - 240g

  • Grated Mozzarella & Cheddar Cheese - 240g

  • Tomatoes - 2

  • Dried Chilli Flakes - 40ml

  • Low Fat Plain Yoghurt - 160ml

  • Lemon Juice - 40ml

  • Wheat Flour Tortillas - 8

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