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Tex-Mex-style Minced Beef – Nicky’s Kitchen Sanctuary

Must Try

This Tex-Mex-style minced beef in a rich, tangy, spicy tomato sauce with peppers, black beans and melted cheese is easy to make and full of flavour. I love it served with rice and all the toppings!

This tangy and rich Tex-Mex Style Minced Beef is SO moreish! When I served this to my family the pan was practically spotless at the end. 😆

It’s the perfect family-style Friday Night meal and it can be served in so many ways! Over rice, in tacos, with nachos…. even by itself it’s such a comforting meal.

The great thing about this recipe is that you can adjust the spice level to suit your family’s taste.

📋 Ingredients

Minced Beef – I’m using 10%-15% fat minced beef because that little bit of extra fat helps to elevate all the flavours of the dish!

Salt – I only used a little bit of salt in the beginning as there is salt in both the stock cube and possibly the Fajita seasoning depending on the brand. You can always add more during the simmering stage if you need it.

Fajita Seasoning – This can be found at most supermarkets in the spices section. If you can’t find it, then taco seasoning also works, but it’s usually a little spicier, with a bit more of an oregano taste. Or you could replace with Cajun seasoning, which is also a little spicer (spicier than both the fajita and taco seasoning).

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

Heat the oil in a pan over a medium-high heat. Add the minced beef, salt, and pepper and cook until browned.

Mix in the onion, peppers, and garlic, and fry.

Stir in the seasonings, stock cube, hot sauce, and tomato puree.

Pour in the passata, beans, sugar, and water, stir, and simmer.

Once done simmering, sprinkle on the cheese, then cover and leave to cook for another 2 minutes before serving.

👩‍🍳PRO TIP Use the water to swill out the passata jar, then add to the pan – so you get every drop of passata in there.

So belly-warming and absolutely PACKED full of flavour.

🍽️ What to serve it with

All done in one pan for folks like me who can’t stand a messy kitchen!

🍲 More Tex-Mex-inspired recipes

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Add the oil to a frying pan (skillet) over a med-high heat1 tbsp oilAdd the minced beef, salt and pepper and cook for 5 minutes until the beef is browned breaking up any large bits as you cook the beef.500 g (1.1 lb) minced beef, 1/4 tsp salt, 1/2 tsp black pepperAdd the onion, red bell pepper, yellow bell pepper, and garlic and fry for a further 5 minutes, stirring often.1 onion, 1 red bell pepper, 1 yellow bell pepper, 3 cloves minced garlicAdd the fajita seasoning, smoked paprika, beef stock cube, hot sauce, and tomato puree and cook for another 2 minutes stirring continuously.3 tbsp Fajita seasoning mix, 1 tsp smoked paprika, 1 beef stock cube, 2 tbsp hot pepper sauce, 2 tbsp tomato pureeAdd the passata, black beans, sugar, and water (use the water to swill out the passata jar, so you’re getting every last bit of passata). Stir everything together, bring to a simmer, turn down the heat and cook for 10 minutes stirring occasionally.400 g (14 oz) jar passata, 400 g (14 oz) tin black beans, 1 tsp light brown sugar, 120 ml (1/2 cup) waterSprinkle on the cheese, place a lid (or foil) on the pan and cook for a final 2 minutes to allow the cheese to melt (if you don’t have a lid, just cook for a couple of minutes longer, or you can place under a grill/broiler if your pan is grill-proof.150 g (1 1/2 packed cups) grated mixed cheeseServe over boiled rice, topped with a sprinkling of fresh coriander. I like to top with sliced jalapeños, avocado and chopped tomatoes too.Boiled rice, Finely chopped fresh coriander, Sliced jalapeños, Chopped avocado, Chopped baby tomatoes

I don’t add much salt at the beginning of the recipe when cooking the beef as there is salt in the stock cube and usually in fajita seasoning. Add a little more salt to taste towards the end if you think it needs it.
Can I make it ahead?
Yes!  Make the dish, but don’t add the cheese or other toppings. Once cooked, cool quickly, cover and refrigerate for up to two days. Reheat in a pan or the microwave until piping hot throughout. Add the cheese, cover and heat for another 2 minutes before serving.
Can I freeze it?
Yes. You just need to make it as per the instructions but DON’T add the cheese yet.  Once cooked, cool, then split into portions if necessary, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan or the microwave until piping hot throughout. Add the cheese, cover and heat for another 2 minutes before serving.
How to scale up and scale down this recipe
This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.
Nutritional information is approximate, per serving (this recipe serves 4), not including serving suggestions.
Calories: 547kcal | Carbohydrates: 41g | Protein: 41g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1432mg | Potassium: 1564mg | Fiber: 13g | Sugar: 13g | Vitamin A: 4773IU | Vitamin C: 85mg | Calcium: 281mg | Iron: 8mgNutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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