South American-inspired Beef Mince
with quinoa and corn
Ancient grains, succulent sweetcorn and aromatic beef are topped with fresh lime juice and fragrant coriander in this mouth-watering, simple and satisfying meal inspired by some of the most delicious flavours of South America.
Tags:
Quick
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
170 grams
Quinoa
1 pack(s)
Sweetcorn
1 sachet(s)
Ground Cumin
1 unit(s)
Bell Pepper
1 sachet(s)
Ground Coriander
250 grams
Irish Beef Mince
½ sachet(s)
Ground Cinnamon
1 sachet(s)
Paprika
(Contains Mustard)
1 unit(s)
Lime
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Chopped Tomato with Onion & Garlic
5 grams
Coriander
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)847 kcal
Energy (kJ)3544 kJ
Fat33.6 g
of which saturates14.7 g
Carbohydrate87.5 g
of which sugars23 g
Dietary Fiber6.7 g
Protein44.1 g
Cholesterol0 mg
Salt3.97 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the quinoa.
- Stir in the quinoa and bring back to the boil.
- Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
- Drain in a sieve and return to the pot, off the heat.
- Cover with a lid and set aside.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Place a large pan over medium-high heat (without oil).
- Once hot, fry the beef mince and sliced pepper until browned, 5-6 mins. Use a spoon to break up the beef as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
3
- Add the cumin, ground coriander, and half the cinnamon (double for 4p) to the mince.
- Mix together and cook, stirring, until fragrant, 1 min.
- Stir in the chopped tomatoes, ¼ tsp salt and ½ tsp sugar (double both for 4p).
- Bring to the boil, cover and simmer for 8-10 mins.
4
- Meanwhile, drain the sweetcorn in a sieve.
- Roughly chop the fresh coriander (stalks and all).
- Quarter the lime.
- Mix the drained quinoa with the corn, paprika and juice from half the lime wedges.
- Season well with salt and pepper.
5
- Once the fragrant beef mince is ready, remove the pan from the heat.
- Stir in the creme fraiche and allow to warm through, 1-2 mins.
- Add a splash of water to loosen if required.
- Season to taste with salt and pepper.
6
- Divide the mince between plates.
- Serve the quinoa and corn alongside.
- Garnish with chopped coriander.
