Carol Ann’s ORIGINAL Mexican Recipe Medley

Carol-Ann’s Simple Mexican Mince (Chilli Con Carne)


500 g mince ( beef was used, but you can choose any variety

200g onions (about 250 g with peels) chopped

4 tablespoons of Carol’ Anns Mexican Spice

1 tablespoon of sugar

4 tablespoons of tomato paste

2 tablespoons of oil

1 red capsicum sliced (about 250 gram) de-seeded

20 g (about 4 cloves) of garlic crushed

2 cans (400g) chopped tin tomatoes

1 teaspoon of salt

1/2 teaspoon of pepper

1/2 cup of boiling water + 2 teaspoons of beef stock powder

1 (400g) can drained / rinsed kidney beans

1 (40g ) can drained / rinsed black beans

  • optional add 1-2 teaspoons of chilli powder

Mexican Mince (continued)


  1. Heat oil in large deep fry pan / saucepan and fry chopped onion till half soft just    starting to colour - (med/hot heat)
  2. Add mince and fry till cooked and just starting to colour then add Mexican Spice, salt, pepper, sliced capsicum and stir for about a minute
  3. Add tomato pastel crushed garlic, beef stock / water, tinned tomatoes and sugar, cook until liquid has reduced - approx. 1/2 hour at med/hot temp
  4. Add beans, cook approx. 20-30 mins - stirring occasionally so it doesn’t stick

Eat or Freeze :). Makes about 2 litres

 Carol-Ann’s Simple Mexican Style Salad


1/2 iceberg lettuce

 2-3 tomatoes (sliced 1/8’s)

1/2 long cucumber (sliced thinly)

1 red onion (sliced thinly)

Fresh lime juice

Drizzle of olive oil

A shake of salt & pepper

A shake of cumin powder

A few sprigs of chopped coriander leaves


 Combine all ingredients in a bowl and serve with any Mexican meal

 Carol-Ann’s Mexican Potato Corn & Cheese Bake

Ingredients   (serves 6-8 people)

 1 quantity of Carol-Ann’s Mexican Mince / Chilli Con Carne

 250g grated tasty cheese

1 420g can corn kernels (drained)

1 quantity of mashed potatoes

Few sprigs of chopped fish coriander for serving

Carol-Ann’s fresh tomato salsa & guacamole to serve

1 small tub of sour cream to serve serve with salad if desired

Mashed Potatoes

1.5 kg peeled chopped potatoes

1 300ml tub cream

1/4 cup milk

2 teaspoons salt

1/2 teaspoon pepper

Boil chopped potatoes in water with 1 teaspoon of salt till tender, mash with cream (rinse out cream tub with milk) add extra salt if required

Mexican Potato Corn & Cheese Bake  (continued)


 1) In a large rectangle greased oven proof dish, spoon evenly Mexican Mince (chilli con carne)

 2) mixed mashed potatoes with 1/2 grated cheese and drained corn kernels

and spoon evenly over the top of the Mexican chilli con carne

3) sprinkle top with remainder of grated cheese

4) cook in pre heated oven at 180 degrees c oven for over 30 mins til golden on top and heated through

* serve with salad and guacamole & salsa & sour cream

Carol-Ann’s Mexican Style Fresh Tomato Salsa


1 red onion (peeled and chopped)

2 tins (400g) tomatoes

1/2 cup (approx 1/2 bunch) coriander

2 teaspoons of sugar or honey

2 tablespoons of fresh lime juice (1/2 lime)

1/2 teaspoon of salt

1/4 teaspoon of pepper

4 large fresh garlic cloves (crushed)

1 tablespoon of Carol Anns Mexican Spice

Optional 1 fresh chilli or pickled jalepeno chilli’s

Heat to own requirements


De-seed and chop capsicums into chunks, add to food processor or blitz with chopped onion and the  remainder ingredients until desired consistency and combine well.

  •   Will store in a sealed jar for a few days when refrigerated
  •   Use with all Mexican dishes or as a dip with corn chips etc

Carol-Ann’s Guacamole


2  large ripe soft avocados (de-seed & flesh scooped out with spoon)

2  tablespoons fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

1 red onion (finely chopped)

2 x large fresh garlic cloves (crushed)

2-3 large fresh tomatoes (deseeded/chopped finely)

1/2 bunch (1/2 cup)  fresh coriander (finely chopped)

1 teaspoon ground cumin

* Optional fresh chilli or add jalapeños, heat to taste


In a medium sized bowl add

1) Tomatoes  deseeded and finely chopped

2) De-seed and scoop out the flesh of avocados, mash with fork and lime     juice (to prevent mixture turning brown)

3) Add remainder of ingredients and combine well in a medium bowl

* Use the same day.   Serve with Mexican foods or with corn chips as a dip

Carol-Ann’s Original Mexican Spice Mix


4 tablespoons sweet paprika


1 tablespoon smoked paprika

2 tablespoons ground cumin

4 tablespoons ground coriander seeds

4 tablespoons maize cornflour (gluten free)

1 tablespoon oregano leaves (dried)

2 teaspoons salt

1 teaspoon pepper

2 tablespoons garlic powder

2 teaspoons ground cinnamon powder

2 tablespoons onion powder.  * optional 2 teaspoons of ground chilli powder (dried))


Combine all ingredients together in a large jar with a lid, shake all ingredients together and store until desired

Use for any Mexican dishes eg hot foods, dips etc

Carol uses 4 tablespoons to 500g meat

14  easy meals with Mexican Mince ( Chilli Con Carne)

1) Burritos

2) Tacos

3) Enchiladas

4) Quesadillas

5) Chilli-Hot Dogs

6) Chilli Stuffed Capsicums

7) Nachos

8) Chilli with Cornbread & Salad

9) Chilli with potato wedges

10) Chilli with rice

11) Mexican Corn / Cheese / Potato Bake

12) Mexican Pizza

14) Epanada’s








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