Reader's recipes
Mexican hot pot
By Joan Leach, Forest Hill, Vic.
Serving size: Serves 6
Cuisine type: MexicanCooking time: Less than 30 minutes
Course: Main
INGREDIENTS
1 tablespoon vegetable oil
1 onion, finely chopped
750g minced beef
535g can spring vegetable soup
1 cup water
½ cup tomato sauce
2 teaspoons sweet paprika
420g can baked beans
Steamed rice and parsley, to serve
METHOD
1. In a large saucepan heat oil on high. Sauté onion for 1-2 minutes until tender.
2. Cook beef for 4-5 minutes, until browned, breaking up with a spoon as it cooks.
3. Stir in soup, water, tomato sauce and paprika. Bring to boil. Reduce heat. Simmer, covered, for 15-20 minutes, until thickened.
4. Fold in beans. Heat gently for 2-3 minutes, until heated through. Serve hot pot with steamed rice. Sprinkle with parsley leaves.
Serves 4-6
