Dine Out With Damian: Mexican Cheesy Beef
I’m here to give you an easy meal that any buffoon can make whilst out in the great outdoors. When I say ‘any buffoon’, I obviously mean me.
Today I am going to share with you a spicy belly warmer for cold nights or hungry days. This absolute fantastic feast, being a one-pot meal it’s super easy to make.
All it takes is around around 5 minutes preparation and a further 15-20 minutes on the stove, so you can get on and do other more important things, like drinking or soaking in the atmosphere of your camp spot.
Although this mouthwatering dish is as smooth as a risotto, it also has quite a kick to it, so if you have a sensitive palate you may want to go easy with the spices.
Equipment
A single burner/stove
One large pan with a lid
Wooden spoon or spatula
Chopping board
Sharp knife
Branded equipment used: COBB Premier Air BBQ, COBB Fry Dish, COBB Chopping Board
Ingredients (for a group of around 6 hungry mouths)
500g minced beef (go for lean beef as there’s already enough calories in this to make Joe Wicks cry)
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
4-5 tbsp (75ml) tomato purée
230g uncooked long grain white rice
625 ml chicken stock
400g sweetcorn
400g black beans (I used chickpeas, because I didn’t have any black beans at the time)
1 red pepper, diced
100g spring onions
200g grated cheese (Which cheese? It’s personal presence, but basically any cheese that melts)
1 hot chilli (optional)
Crusty bread (optional)
Spices½ tsp Cayenne Pepper
1½ tsp Dried Oregano
3 tsp Cumin
3 tsp Coriander
3 tsp Onion Powder
2 tsp Paprika
1½ tsp Salt
How to cook
Heat the oil in your pan over high heat.
Add garlic and onion, cook 1 to 2 minutes until onion is translucent.
Add the beef, breaking it up as you go and cook for around 2 minutes, or until you no longer see raw meat.
Add all the spices and cook for 1 minute.
Add the red pepper and cook for another minute.
Add tomato purée and stock. Stir to mix, and cook for a few minutes until combined.
Add rice, sweetcorn and the beans of your choice and stir.
Bring to the boil, then lower the heat, add the pan lid and leave to simmer.
Set the timer for 15 minutes, grab a beer and relax.
When the timer goes off, remove lid, add the spring onions and half the cheese, and stir through.
Smooth the top and sprinkle on the remaining cheese. Cover and leave for 1 to 2 minutes to let the cheese melt.
Remove from stove and serve immediately with the crusty bread (for those extra carbs!).
Enjoy!
