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Mexican Mince

A perfect protein to prepare and have in the fridge ready for quick meals throughout the week (or you could freeze it if you don't have a fiancé who eats enough for 3 people like me).

I like to use grass-fed mince as it has a better fatty acid profile with a higher amount of omega 3 than regular mince.

Serves 6-8


  • 1kg grass-fed beef mince

  • 1 brown onion, diced

  • 3 garlic cloves, finely diced

  • Spices - paprika, cumin, coriander, mixed Italian herbs, garlic, onion, turmeric (use lots for heaps of flavour!)

  • 1/2 - 1 cup bone broth or quality beef stock

  • 2 Tbsp tomato paste

  • Olive oil

  • Salt & pepper to taste


  1. Heat a large pan over medium heat and add olive oil

  2. Add the onion and cook until translucent, then add the garlic and cook for another 1-2 minutes

  3. Add the mince, using a wooden spoon to break the mince into small pieces

  4. Add your desired spices and mix through

  5. Add bone broth and tomato paste and stir to combine

  6. Taste at this point and season with salt, pepper or extra spices until you are happy

  7. Turn the heat to low-medium and simmer for minimum 10 minutes - the longer the better as it adds depth of flavour but make sure you add extra water if it is ever looking too dry!

  8. To serve as a burrito bowl (pictured) - add spinach, roast pumpkin and potato, cooked rice, grated cheese, lemon and a dollop of Greek yoghurt or sour cream


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