Photo of Mexican beef & bean mince by WW

Mexican beef & bean mince

Points® value
Total Time
30 min
15 min
15 min
Rustle up this quick and easy recipe. It will keep you feeling satisfied.


Calorie controlled cooking spray

5 spray(s)


1 clove(s), crushed


1 medium, finely chopped

Carrots, raw

1 medium, finely chopped

Peppers, all types

1 medium, deseeded, finely chopped

Lean Beef Mince (10% fat), cooked

500 g

Tinned Tomatoes

800 g, chopped

Chilli Powder

2 teaspoon(s), level

Oregano, Dried

¼ teaspoon(s), level

Artificial sweetener

1 teaspoon(s), powdered

Pinto Beans, cooked

400 g, rinsed, drained


  1. Spray a large non-stick frying pan with cooking spray and place over medium-high heat. Add garlic, onion, carrot, pepper and cook, stirring for 5 minutes or until vegetables are tender. Increase heat to high and add mince. Cook, stirring for 5 minutes, breaking up any clumps with back of a wooden spoon. Season to taste with salt and pepper.
  2. Add tomatoes, chilli powder, oregano, sweetener and beans. Check for seasoning. Reduce heat to medium-low and simmer for 10 minutes, or until sauce thickens.


You can always add more or less chilli to create the desired effect. Any leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated in a microwave or oven. This mince is also suitable to freeze for up to 3 months. It is delicious served on top of white or brown rice, rolled up in lettuce leaves with chopped tomato and cucumber, or simply spooned over toast and sprinkled with a little grated parmesan cheese for a simple Sunday night dinner! The options are endless.