Mexican Hot Pot
Macros per 1 cup serving 31c, 31p, 10f
Ingredients
- 8 oz 93% lean ground beef
- 200 g tomato products – canned, sauce
- 200 g tomatoes
- 125 g mushrooms
- 65 g onion
- 150 g green bell pepper
- 1 tsp garlic, raw
- 0.25 tsp salt and pepper
- 1 tsp crushed red chili pepper flakes
- 112 g beans – pinto, canned
- 6 g Mexican seasoning
Instructions
- Pre-heat a non stick pot on high. Add onion and garlic and stir until aromatic.
- Add beef, making sure you break up any clumps. Add taco seasoning, salt and pepper and stir until the beef starts to brown.
- Add in tomato sauce. If you like it extra saucy, add a can of no-salt stewed tomatoes. Don’t forget to add this to your macros if you track your food.
- Turn down to a low heat to let the meat stew. Stir occasionally.
- Meanwhile, if you want to serve this dish with rice, start boiling your rice. Totally optional. Make sure you add the macros for the rice to the recipe.
- Serve your hot pot straight away, or allow it to simmer for longer to create a thicker consistency. Making this dish in advance and storing it in food containers allows it to thicken naturally, resulting in a richer flavor. Another reason why this is a great bulk meal prep recipe. It just gets better with time.
