Ingredients
- 500grams lean mean
- 425g Cannellini Beans
- 400g diced Italian tomato’s
- No Nasties Mexican Fajita Seasoning
- 125g corn
- Salt - two pinches or whatever
- Pepper - couple grinds
- Diced tomatoes from the garden
- Iceberg lettuce from the garden
- Kewpie Mayo - generous squirt
- Mild Taco Salsa (can’t handle the spice- yes I’m white)
- Sour Cream - good dollop.
- Corn Chips - the ones in the paper bag are elite
Method
- Brown off the mince in a saucepan Add the beans Throw on the no nasties seasoning. Chuck in the cup of Italian tomatoes and corn Rehydrate with a Stone & Wood Beer as required - we refer to these as hydration packs. Cook until it looks cooked.
- Slice garden tomatoes and lettuceAdd corn chips to bowlAdd the desired amount of the stuff we cook in the saucepan Throw on some salsa, sour cream, lettuce and tomatoes specifically not in that order. Add a dollop of kewpie mayo - I wouldn’t normally do this but my wife eats kewpie like a diabetic kid eats skittles. Loves it.
- Sit back, relax, grab another hydration pack & wait for the Mrs to come home and critique the shit out of it like she’s a female Gordan Ramsey.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 500G
