Mince is so versatile - don't just use it on spaghetti bolognese! Here's 3 easy recipes for your leftover mince.

Baked Enchiladas

Ingredients (serves 4)

  • 600g SPAR minced beef
  • 2 tbsp oil
  • 1 large red onion, sliced
  • 2 red/yellow peppers, sliced
  • 1 red chilli, deseeded and sliced
  • 1 tsp garlic paste (or 2 fresh cloves, grated)
  • 1 tsp chilli powder
  • ½ tsp paprika
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • 400g tin of black beans or kidney beans, drained
  • 600ml passata
  • 8 medium tortillas
  • 75g mature cheddar, grated

Method

  1. In a large pan, add the mince and fry until brown. Remove from the pan and leave aside on kitchen paper.
  2. Wipe out the pan and then add the vegetable oil and heat. Pop in the onion and peppers and fry for 10 minutes or so until softened. Add half the red chilli, the garlic paste and the chipotle paste and fry for 3 minutes or so, stirring all the time to stop it catching. Preheat the oven to 200c.
  3. Pop the mince back in the pan and add the beans along with 200ml of the passata. Add half of the remaining passata into a baking dish.
  4. Divide the mince mixture between the tortillas evenly and roll up. Place them in the baking dish, fold side down.
  5. Spoon over the rest of the passata and sprinkle over the cheese. Bake for 25 – 30 minutes until the cheese is melted and golden brown.

Chilli Con Carne with a Twist

Ingredients (serves 4)

  • 600g SPAR minced beef
  • 1 tbsp oil
  • 1 large brown onion, chopped
  • 1 red pepper, chopped
  • 2 carrots, peeled and chopped
  • 6 rashers streaky bacon, chopped
  • 2 tsp garlic paste (or 4 fresh cloves, grated)
  • 1 tsp chilli powder (you decide how hot!)
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 beef stock cube
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 4 squares dark chocolate
  • 400g tin baked beans
  • Salt and pepper

To serve:

  • 300g white rice, boiled
  • Sour cream
  • Grated cheddar (optional)

 

Method

  1. In a large pan, add the mince and fry until brown. Remove from the pan and leave aside on kitchen paper.
  2. Wipe out the pan and then add the vegetable oil and heat. Pop in the onion, peppers and carrots and fry for 10 minutes or so until softened. Add the bacon and fry until crispy.
  3. Add the garlic, chilli powder, paprika and cumin to the pan and cook out for 3-4 minutes. Add the beef back to the pan along with the stock cube, crumbled, the tomatoes and tomato puree. Fill the tomato tin with water and then add to the pan.
  4. Bring to the boil and then lower the heat and simmer for 20 minutes with a lid on – stirring occasionally so it doesn’t stick. Add the beans and the chocolate to the mix and heat for another 10 minutes. Season well.
  5. Serve with rice and a dollop of sour cream and a sprinkling of cheese.

Stuffed Meatballs with Tagliatelle

Ingredients (serves 4)

  • 600g SPAR minced beef
  • 3 tbsp breadcrumbs
  • 1 egg
  • Salt & pepper
  • 1 pack mini mozzarella balls

For the sauce:

  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 2 tsp garlic paste (or 4 fresh cloves, grated)
  • 3 tbsp dried mixed herbs
  • 2 tbsp tomato puree
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp Worcestershire sauce or balsamic vinegar (or both!)
  • 1 beef stock cube

To serve:

  • 1 500g pack SPAR fresh tagliatelle
  • 1 tsp salt
  • Parmesan cheese

Method

  1.   To make the meatballs, add the mince to a large mixing bowl. Crack in the egg and add the breadcrumbs and seasoning to taste. Mix together until thoroughly combined.
  2. Add a tbsp or so of the mixture into your palm and flatten out. Pop and a mozzarella ball in the centre and close the mince around it – making sure there are no gaps. Repeat with all the mince and then pop in the fridge while you make your sauce.
  3. Heat the oil in a large pan over a medium heat and add your onion and pepper. Fry for 5 – 8 minutes, until softened. Add the garlic paste and mixed herbs and cook for a couple minutes more. Add the tomato puree and fry off for 2 minutes before adding in the chopped tomatoes, Worcestershire sauce and balsamic vinegar and the crumbled stock cube.
  4. Bring to a simmer and bubble for an hour or so until reduced and thick – stir frequently to stop it sticking.
  5. Add the meatballs to the sauce and cook gently for about 10 minutes. Heat a large pan of water to the boil, add the tsp of salt and cook your pasta according to pack instructions.
  6. Stir together your meatballs and pasta and top with a grating of parmesan.

 

However you cook your mince, be sure to stock up at your local SPAR.