Mingle's Mexican Beef And Bean Soup

Mingle's Mexican Beef And Bean Soup


500g of chuck or oyster blade steak (cut into 1 inch cubes)
1 X can of black beans
2 X onion (chopped)
1 x small container of sour cream
1 X bunch of coriander (chopped)
1 X avocado cubed
2 X limes
2 litres of beef stock
1 X canned tomatoes (400g)
1 x green capsicum (cubed)
1 X red capsicum (cubed)
1 X chili de-seeded
3 X garlic cloves (chopped)
2 tablespoons of olive oil
Mingle Spicy Mexican Seasoning


1. Heat oil in pan over large pot over medium heat.
2. Add your beef chunks and cook until brown.
3. Add your onion, garlic, and chilli. Cook until translucent.
4. Add 4 tablespoons of Mingle Spicy Mexican. Seasoning Cook until fragrant.
5. Add stock & canned tomatoes.
6. Bring to the boil and them cook covered for 30 mins on a slow simmer. After 30 mins, add capsicum and turn down to a simmer for additional 20 mins with the lid on (until beef is pull apart tender).
7. Remove beef cubes and pull apart. Return to soup with the black beans. Season with salt and pepper, cook for another 5-10 mins uncovered until beans are tender.
8. Chop coriander finely and stir through soup. Squeeze half a limes juice into the soup. 
9. Serve with a dollop of sour cream, coriander and chunks of avocado.
For a vegetarian version, add more beans in place of beef.

Mingle's Mexican Baked Salmon ingredients
Cook Salmon in Fry Pan
Cook Salmon Skin Side Down in Frypan
Flavour Salmon with Mingle's Spicy Mexican
Mingle's Spicy Mexican Rice
Plate up Baked Salmon and Serve with Mexican Rice Side