This is an ideal dish for families and leftovers freeze really well.
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves crushed
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon of hot or mild chilli powder
500g lean mince beef
1 can of chopped tomatoes
1 red pepper cut into chunks
5 sun-dried tomatoes finely sliced
1 can red kidney beans drained and rinsed
1 beef stock cube
Heat olive oil in a large pan and fry the onions for 5 minutes until soft and translucent. Add the garlic, chilli, cumin and oregano and cook for a further minute.
Add the mince to the pan, stir well until browned.
Tip the contents of the pan into your slowcooker and stir in the chopped tomatoes, peppers, sun-dried tomatoes and beans. Crumble in the stock cube, season well.
Cover and cook on low for 8 -10 hours or on high for 4- 5 hours.
I often make a double batch of this, i serve the first batch with rice, freeze the second batch and then serve it the following week with wraps, shredded iceberg, grated cheese, sour cream and guacamole to make delicious burrito-style wraps.
Dublin Mummy x