Mexican Chilli Bean Beef

Prep Time: 15 mins | Cooking Time: 50 mins | Serves: 4


  • 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
  • salsa
  • 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.



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