This versatile 3-ingredient chilli is great for tacos, nachos and tostadas. It’s not too hot, so it’s perfect for families. Make a double batch to freeze for later.
1 kg lean beef mince
425 g canned Mexican beans
500 g jar spicy pasta sauce
Avocado, tomato and sour cream to serve (optional)
- Heat a large non-stick frypan over medium-high heat. In 2 batches, cook the mince, breaking up with a wooden spoon, for 4-5 minutes or until well browned.
- Return all the mince to the pan. Add the beans and the pasta sauce. Half fill the sauce jar with water, reseal, and shake the jar to release the remaining sauce, then add to the pan, stirring to combine.
- Reduce heat to medium, and allow to simmer, stirring occasionally, for 10-15 minutes or until thickened. Add a little more water if the mixture becomes a little dry. Serve straight from the pan with chopped avocado, chopped tomato and a little sour cream, if desired.