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1 hour
Cook: 45 minutes


  • 1 onion, thinly sliced
  • 400 g tinned Mexican tomatoes
  • 1 fresh red chilli, seeded and finely chopped and optional
  • 350 ml hot beef stock
  • 2 tablespoons tomato puree
  • salt and freshly ground black pepper, to taste
  • 1½ teaspoons hot chilli powder, or to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 500 g lean minced beef, broken up with a fork
  • 1 tablespoon light olive oil
  • 1 red or green pepper, seeded and finely diced
  • 400 grams can red kidney beans, rinsed and drained
  • ½ cup of sweetcorn

Preheat your air fryer to 180°C.
Place the onion, red pepper and chillies (if you use it) in a pan and place in the air fryer, drizzle the oil evenly over the top. Cook for 5 minutes.
Add the minced beef to the pan, breaking up the beef with a fork. Cook for 5 minutes or until the meat is coloured or sealed all over.
Mix the ground spices and seasoning with the tomato puree, then stir this mixture into 200 ml of the beef stock.
Add the stock mixture and canned tomatoes to the air fryer pan. Cook for 25 minutes, mixing ± 8 minutes.
Add the canned beans and the remaining 150 ml hot beef stock and cook for a further 5-10 minutes, stir half way through.
Best served with boiled rice.

Recipe posted by Melissa Ann Vermeulen
Photos: Melissa Ann Vermeulen

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