Celebrity Recipes for NVW '95
A spicy Mexican speciality which became a
mainstay of the pioneers of Texas. This traditionally
was made with minced or cubed beef, thinly
sliced onions, seasoned with chilli peppers
and cumin, then supplemented with kidney beans.
Now, using VegeMince from Realeat, you can
enjoy the full flavour of this popular speciality
- without the meat!
1 diced onion
1tbsp / 15ml garlic puree
1 medium red pepper
1 medium green pepper
1tbsp / 15ml vegetable oil
1½ tins
/ 600g tomatoes
2tbsp / 30ml tomato puree
3tbsp / 45ml vegetarian red wine (optional)
1½ tins
/ 600g kidney beans
10½oz
/ 300g Realeat VegeMince
½tsp
chilli powder
1tbsp chilli paste
½tsp
ground cumin
1tbsp vegetarian gravy granules
10 taco shells (warmed)
shredded lettuce and tomato slices to garnish
1.
Gently fry the onion, garlic puree and peppers in the
oil until tender.
Stir in the tomatoes, tomato purée and red
wine.
Add all other ingredients including red kidney beans and VegeMince and mix well.
Thicken with gravy granules and bring to the boil, stirring all the time.
2.
Simmer gently for 10 minutes.Fill the warm taco shells with
the chilli and garnish with shredded lettuce and raw tomatoes.
Serve immediately with a crisp green salad.
VegeMince
is available from the chilled cabinet in major supermarkets and
good health food shops in sealed 113g trays.
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The
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Other recipes in this series:
Corn Roulade with Mushroom Filling
Mango Fool
Wild Mushroom Risotto
Cheese and Lentil
Gratin
Damon's Potatoes
Bruschetta with
Stamp Collection Vegetable Chips
Marmite Snacks
Watercress Flan
Aubergine Caponata |
