Everyone needs a go-to recipe for whipping up a quick mince based family dinner dish. This super versatile recipe takes little more than half an hour to cook and can be served with Taco or tortilla wraps, mixed with cooked pasta shapes or spaghetti, used in lasegna or cannaloni, served with nachos or simply with toast. Make a big batch and freeze until later. It easily defrosts in the microwave or in a pot on the stove for a quick mid-week dinner solution. It will happily keep in the fridge for a few days; just be sure to reheat it well.
550g beef mince
1 heaped teaspoon crushed garlic
1 tablespoon vegatable oil
1 standard can tomatoes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon hot pimento powder - I used La Chinata Pimenton
Finely slice the onion and crush the garlic. Heat the oil in a frying pan and cook the onion and garlic until they begin to soften.
Add the mince and cook until all the water evaporates and the mince is brown. I mean really brown, not just no longer pink. This will take about 10 minutes, but is worth doing for the extra flavour it provides. Stir it frequently to ensure all the mince is browned.
Add the canned tomatoes and approximately a can full of water. Add the pimento powder, sugar and salt.
Simmer until the mince is cooked, the water has evaporated and the mixture is thick.
Taste and adjust the seasoning as required.
I made a simple salsa out of de-seeded tomatoes from the garden, an avocado, a green pepper, the juice of half a lemon and a splash or two of good olive oil.
We had tacos with the mince, iceberg lettuce, sliced peppers and the salsa.
While I was cooking, Little Miss 4 helped out with some gardening. She was so excited about planting the flowers.
Dinner on the table.