Quick Tex-Mex Beef & Black Bean Chilli
with Rice, Cheddar Cheese & Corn Salsa
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Eggs
This is your weeknight fix for big flavour! Juicy ground beef and hearty black beans simmer in a rich, quick Tex-Mex spiced sauce. Serve spooned over fluffy rice, topped with a bright, zesty corn salsa and a generous shower of shredded sharp cheddar. Maximum impact, minimal effort!
Ingredients
250 g
Beef Mince
1 packet
Black Beans
1
Capsicum
1 tin
Sweetcorn
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Spring Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
1 packet
Tomato Paste
1
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
1 drizzle
white wine vinegar
⅓ cup
water (for the sauce)
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop tomato. Thinly slice spring onion. Drain the sweetcorn. • Drain and rinse black beans (see ingredients). Cut capsicum into bite-sized chunks. Set aside. • In a small bowl, combine tomato, spring onion, sweetcorn, white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Mix well.
• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook beef mince, breaking up with spoon, until browned, 4-5 minutes. Drain the oil from the pan (for best results!). • SPICY! The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. Add a drizzle of olive oil, the Tex-Mex spice blend, tomato paste and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium. Add capsicum, beans, mild chipotle sauce and the water (for the sauce), stirring to combine. • Simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.
• Divide garlic rice between bowls. Top with Tex-Mex beef and black bean chilli. • Top with sour cream and corn salsa to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty Tex-Mex spices, though some found it mild and added extra chilli for more heat.
- Ease of prep: Customers praised how quick and simple this meal was to prepare, making it perfect for busy weeknights.
- Suggestions: Several recommended adding avocado, guacamole, or corn chips for extra flavour and crunch.
- Leftovers: The generous portions often provided tasty leftovers, with some using extras to make nachos or tacos.
- Portions: Many found the servings ample, sometimes feeding more than two people or providing lunch the next day.
