Ingredients
- 4 tbsp mild chilli powder or sub with sweet paprika for no heat
- 3 tbsp ground cumin
- 2 tbsp smoked paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp corn flour
- 2 tsp salt
- 1 tsp ground black pepper
Method
- Whisk all ingredients thoroughly in a bowl, or place into a clean, airtight glass container and shake vigorously until well combined.
- Store in a cool, dry pantry for up to 6 months
- Use 2 tablespoons of mix for every 500g of lean meat (beef, turkey, or chicken mince, or diced chicken breast) or cooked lentils.
- To create the sauce: brown the mince, drain any excess fat, add 2 tablespoons of seasoning, and stir in ¼ cup of no-added-salt tomato paste and ½ cup of water. Simmer for 5 minutes to thicken.
- To stretch your budget and increase the nutritional rating, mix the seasoned meat half-and-half with rinsed canned brown lentils or finely grated zucchini and carrots.
Serving suggestions
- Serve mince with brown rice, salad and top with guacamole and a dollop of Greek yoghurt for a fresh burrito bowl
- Cut and bake tortilla wraps into “chips”, serve with mince and a fresh side salad of shredded lettuce, diced tomato, capsicum, cucumber and corn kernels. Option to top with shredded cheese and guacamole.
- Make soft tacos using an approved wrap and fill with mince and ½ cup salad and shredded cheese.
