Ingredients (serves 6)

• 500g Lean Beef Mince
• 400g Tin of 4 Bean Mix
• 1 medium Brown Onion - finely diced
• 1 packet MAGGI Chilli Con Carne mix
• 400g Tin of diced tomatoes
• 1/4 Iceberg lettuce - finely shredded
• 2 tsp Jalapeno Peppers (optional)
• 1 cup Shredded Tasty or Mozarella cheese
• 1/2 cup Red Capsicum - finely sliced
• 1/2 cup Corn Kernels (fresh, canned or frozen)
• 2 cups Brown Rice
• 1 tbsp Olive Oil
• 1 tsp Chilli Flakes (optional)

Method

1. Cook your brown rice whichever way you normally would - I use a rice cooker and use a ratio of 1 cup rice to 1.5 cups water - just so it cooks but stays nice and nutty/chewy. If you want the rice softer, increase the amount of water.
2. Heat your frypan to a medium heat and add the olive oil and finely diced onion. Cook for a few minutes until the onion is a little transparent and soft to the touch.
3. Turn up the frypan to the highest heat and add the mince. Continue stirring and breaking up the mince until the mince is nicely browned.
4. Reduce the heat to a medium heat and add the tin of tomatoes and the tin of 4 bean mix. Add the MAGGI Chilli Con Carne mix too and stir to combine all ingredients well.
5. Reduce the heat to low and allow to simmer for approx 15 - 20 minutes - stirring often to ensure no sticking to the pan.
6. While the meat mix is cooking, combine all the fresh ingredients (lettuce, capsicum and corn kernels) and toss together.
7. Plate up however you like - add some sour cream or a dollop of guacamole if you like. I also like to add some extra jalapenos or a few chilli flakes for a little mexican kick!

Notes

I love this recipe and my kids do too! It's a great way to introduce legumes (beans, lentils, chick peas etc). More importantly I love that my 10 and 13 year old are now starting to cook this on their own.