Tex-Mex chilli beef with avocado salad

Tex-Mex chilli beef with avocado salad (for two), makes 2 servings

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Step 1

Heat the olive oil in a large saucepan over medium heat and cook the onion for 2–3 minutes or until softened. Add the garlic and beef and cook, stirring to break up any lumps with the back of a wooden spoon, for 5 minutes or until the meat is browned. Stir in the chilli powder, paprika, cumin and oregano and cook for 1–2 minutes or until fragrant.

Step 2

Add the tomato paste, stock, tomato and beans and bring to the boil, then reduce the heat and simmer for 40 minutes or until thickened and cooked through. Season to taste.

Step 3

Combine the avocado, tomato, red onion, cucumber and carrot in a medium bowl.

Step 4

Divide the chilli beef among two bowls and top each portion with a little avocado salad and a sprinkling of coriander.