Mexican Chilli Bean Beef

Prep time: 15 min – Total time: 50 min –
Makes: 4 servings


1 tablespoon olive oil
1 onion, sliced
500 g beef mince
400 g can chopped tomatoes
400 g can red kidney beans, drained
2 tablespoons VEGEMITE
2 tablespoons tomato paste
1 tablespoon CADBURY Burnsville Cocoa
Dried red chilli flakes, to taste
1/3 cup water
1 small red onion, roughly chopped
1 avocados, roughly chopped
2 tomatoes, roughly chopped
1/4 cup coriander leaves, roughly chopped
Corn chips, for serving


HEAT the oil in a large saucepan and sauté the onion for 5 minutes or until softened. Add the beef and cook for 5-8 minutes or until lightly browned. Add the tomatoes, beans, VEGEMITE, tomato paste, cocoa, chilli flakes and water. Stir to combine and simmer gently for 20-30 minutes or until thickened.

TOSS together the red onion, avocado, tomatoes and coriander. Spoon the beef into serving bowls and serve with the salsa and some corn chips. Serve immediately.