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Mexican Beef and Beans

Brenda Janschek
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6


  • 1 tbsp extra virgin olive oil
  • 1 brown onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tsps ground cumin
  • 2 tsps ground coriander
  • 2 tsps ground sweet paprika
  • 1/2 tsps ground chilli
  • 500 grams beef mince
  • 2 tbsps tomato paste
  • 1 medium red capsicum, chopped
  • 1 400 grams tin red kidney beans, drained and rinsed
  • 1/2 cup water or chicken, veggie or beef stock
  • 1 tbsp tamari
  • 1/2 tsp each salt and pepper
  • handful coriander leaves, chopped


  • Heat oil in pan and saute onions until transparent. Add the garlic and all the spices and saute for 1 minute until fragrant. Add beef mince, and fry until brown, stirring frequently and breaking it up as you go. Add capsicum and saute for a few more minutes.
  • Add tomato paste, stir through and fry for a couple minutes. Add the red kidney beans and liquid of choice and tamari simmer on low-medium heat for 20minutes. Add liquid if necessary if the mixture becomes a bit dry.
  • Serve with soft flour tortillas, fresh coriander, charred corn, chopped tomatoes, shredded lettuce or red cabbage, diced avocados or guacamole and sour cream.


You can half the amount of spices if you prefer, just be aware it will be very, very mild. I would still do the 2 teaspoons of cumin however. 
You can also serve this recipes with Tacos, corn chips, rice and sprinkle with cheese.