Beef and Bean Meatballs

Ingredients

• 1 packet Mission White Corn Strips

  1 packet Mission Extra Soft Original Tortillas

• ½ bunch fresh coriander, roots and stems finely chopped, leaves picked

• 1 brown onion, finely chopped

• 400g can kidney beans, rinsed and drained

• 2 tbsp ground cumin

• 2 tbsp chilli powder

• 3 garlic cloves, crushed

• 500g minced beef

• 1 egg

• 3 tsp olive oil

• 1 red capsicum, finely chopped

• 2 x 400g tomato cans

• 125g can corn kernels, drained

• Guacamole and sour cream to serve

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Instructions

• Step 1

  Place coriander root and stem, half the onion, 2/3 cup kidney beans, 1 tbsp cumin, 1 tbsp chilli powder and 1 garlic clove in a food processor and process until finely chopped. Transfer to a bowl. Add mince and egg. Mix until just combined. Use damp hands to roll spoonfuls of mixture into balls.

• Step 2

  In a large frying pan over medium-high heat, heat 1 tsp oil and cook the meatballs, turning, for 5 minutes or until browned. Transfer to a bowl.

• Step 3

  Heat the remaining 2 tsp oil in the pan over medium heat. Add capsicum, remaining onion and garlic. Cook, stirring for 4 minutes or until softened. Add remaining 2 tsp cumin and 2 tsp chilli powder. Cook, stirring, for another 1 minute or until aromatic.

• Step 4

  Add tomatoes and 1/4 cup water. Simmer, cover and stir for 6 minutes. Add meatballs, corn and remaining beans. Simmer, uncovered, for 5 minutes or until meatballs are just cooked through. Stir in coriander leaves.

• Step 5

  Serve with guacamole, sour cream and Mission Corn Strips and Mission Extra Soft Original Tortillas.