Ingredients

• oil for cooking
• 1 brown onion, finely chopped
• 500g lean beef mince
• 2 tbsp tomato paste
• 800g tin chopped tomatoes
• ½ tsp chilli flakes
• 400g can red kidney beans, rinsed and drained
• 150g button mushrooms, chopped
• 2 small red capsicums, chopped
• guacamole, to serve
• light sour cream, to serve
• 1 tbsp MAGGI Sweet Chilli Sauce

Method

1. Heat the oil in a large non-stick frying pan over medium to high heat. Add onion and cook for 3 minutes or until softened.
2. Add mince, breaking up any lumps with a wooden spoon. Cook for 5–6 minutes or until cooked through.
3. Add tomato paste and cook for a further minute
4. Add tomatoes, chilli flakes to taste and kidney beans. Add mushrooms and capsicums.
5. Simmer for 15 minutes or until vegetables are cooked.
6. Serve with guacamole, light sour cream and MAGGI Sweet Chilli Sauce.