Tex Mex Beef
- 300g rump steak, cut into chunks
- 30g fajita spice mix or similar
- 1 onion, chopped
- 1 green and 1 orange capsicum, chopped
- 1 tsp oil
- 400g tin of red kidney beans, drained
- 250g cooked brown rice, to serve
- 20g chopped coriander
- Mix the beef chunks with the fajita seasoning to coat, then fry in the oil with the onion and capsicums for 8 mins or until golden all over.
- Add the kidney beans to the pan and cook for 5 mins more, or until piping hot. Stir through the cooked rice and most of the coriander leaves, then divide between bowls and top with more coriander and some tortillas and salsa to serve.
30 mins
4 serving