Mexican-Inspired Mince (MexiKan-garoo)

1. Heat oil in a large frypan or pot and cook onion and garlic on a medium heat for 3 mins, until softened.

2. Add the meat and cook, stirring, till no longer pink (about 5 minutes).

3. Add spices and cook, stirring, for 1 minute, until fragrant.

4. Add tomato paste and cook, stirring, for 1 minute

5. Add stock powder, water, carrot and zucchini for 5 minutes, stirring occasionally, until softened.

6. Stir through drained and rinsed black beans and corn kernals till heated through.

Serving suggestions:

- Burrito bowl: Serve mince with favourite burrito fillings like brown rice, diced tomatoes, shredded lettuce, sliced avocado, a sprinkle of cheese, squeeze of lime and a dollop of Greek yoghurt.

- Nachos: Serve mince on corn chips or toasted tortilla strips with cheese, guacamole and fresh coriander.

- Loaded potato: Serve mince on a cooked potato with a sprinkle of cheese, a dollop of Greek yoghurt, pickled jalapenos and fresh coriander.

- Quesadillas: Spread mince, cheese and thinly sliced capsicum on one half of a tortilla. Fold in half and toast in a sandwich press.

- Burrito: Serve mince in a tortilla or wrap with favourite burrito fillings like tomato, capsicum, cheese, rice, salsa, refried beans, lettuce etc.

Freezing instructions: Freeze individual portions in an air-tight container or zip-lock bag.

2 serves of veggies in every serving!