A hot and spicy minced beef dish you can whip up for dinner in a jiffy midweek.
- 2 tsp olive oil
- 1 large red onion, roughly chopped
- 3 cloves garlic, minced
- 2 tsp cajun seasoning (see post for recipe)
- 1 roasted red pepper, roughly chopped (you can use the ones in oil or vinegar from a jar)
- 500 g lean minced beef
- 1 can chopped tomatoes (about 400g)
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tbsp pickled jalapeños, chopped (or as many as you like)
- 1 small can sweetcorn, drained (about 200g)
- 150 g cooked black beans, rinsed and drained (see notes for how to cook them in the Instant Pot)
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Turn the Instant Pot on to Sauté and when hot, add the oil and briefly fry the onion until it starts to catch and caramelise around the edges.
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Stir in the garlic and cajun seasoning and cook until fragrant (barely a minute) then add the peppers and minced beef. Cook until no obvious pink meat remains.
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Add in the tomatoes and about a third of the can's worth of water. Give it a really good stir then pop the lid on, close the vent and set to Manual High for 15 minutes. QPR when done.
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Add in the drained sweetcorn and black beans then cook until the sauce is reduced to your liking. Serve with steamed rice, salad, salsa, cheese as liked.
If you need to cook your black beans, then you can either soak them overnight then drain and cover with fresh water in the Instant Pot and cook on Manual High for 20 minutes OR cook without soaking for 25-30 minutes on Manual High.