About this recipe:Serve simply spiced beef mince flavoured with tomato in soft floury baps with shredded lettuce and a tomato salad on the side. It's a super-fast meal tailor-made for a busy family that often eats at different times. Delicious!
500g lean minced beef
1 onion, finely chopped
1 red or green pepper, finely chopped
200g tomatoes, chopped
1 tbsp plain flour
1 tbsp tomato purée
150-200ml beef stock, made with a stock cube
a few drops of Tabasco sauce
2 tbsp chopped fresh basil or coriander
4 large white, wholemeal or malted baps
crisp shredded lettuce and hot chilli sauce, to serve
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Method Prep:10min › Cook:20min › Ready in:30min
Fry the meat and vegetables: Heat a large, heavy-based pan until hot, then add the minced beef and onion. Fry over a medium heat for 7 minutes or until browned all over, stirring occasionally to break up any lumps. Add the pepper and tomatoes, and cook for 3 minutes, then sprinkle over the flour.
Add the stock :Stir the tomato purée into the stock, then add the Tabasco sauce and basil or coriander. Stir 150ml stock into the mince mixture. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes. Add a little extra stock if needed and season.
Serve: When ready to serve, split the baps in half and toast them lightly. Put some shredded lettuce on the base of each bap and spoon the meat sauce on top. Each person can add chilli sauce to taste.
Chilli con carne: For a classic chilli, fry the minced beef with the onion, as the basic recipe, and 1 crushed garlic clove, 2 tsp chilli powder and 1 tsp ground cumin. Simmer with the flavoured stock plus a 400g can chopped tomatoes or chunky passata at step 2, then stir in a 400g can red kidney beans, drained and rinsed. Heat through for 5 minutes. Season. Serve over rice with soured cream and grated cheese.
Cooked mince is suitable for freezing. Cool quickly and transfer to a freezerproof container. Freeze for up to one month. To use, thaw overnight in the fridge. Reheat and simmer for 10-15 minutes.