Spicy Mexican beef paired with mini cheese breads makes a complete, satisfying meal that works in any season. It’s quick and simple to prepare.

This post shares two recipes that pair beautifully: a flavorful Mexican-style beef and small, cheesy corn breads. Bake the mini breads first and use the oven time to cook the beef, and you’ll have dinner ready in about an hour and ten minutes.

The combination is versatile: add extra chopped green chilies to the beef if you like more heat, or serve the beef with sliced avocado and a spoonful of sour cream to balance the spice. If any mini breads are left over, they make a great lunch the next day — hot or cold, with or without butter.

Mini Cheese Breads

I bake a batch of these mini cheese breads at least every couple of weeks. They’re popular with the family for lunches and weekend brunches, and they’re especially good alongside grilled meats. The little breads are packed with cheddar, corn and bacon for a satisfying savory bite.

Make the mini breads while you start the beef so both components finish around the same time. The breads are best fresh from the oven but keep well if refrigerated for a short time.

Other easy dinner ideas:

• Chili Cowboy Casserole (Slow-Cooker)
• Amish Country Casserole
• Quick and Easy Nachos
• Oxtail (Slow-Cooker)
• Spicy Mexican Chicken Wraps

Mexican Beef With Mini Cheese Breads

Ingredients

Mini Cheese Breads

• 4 cups self-raising flour
• 250 grams (about 8 oz) cheddar cheese, grated (reserve ½ cup)
• 1 cup frozen corn, defrosted
• 1 onion, finely chopped
• 125 g bacon bits, uncooked (about 4 oz)
• 2 cups buttermilk
• 1 tsp paprika
• ½ cup spring onions, chopped (to sprinkle)

Mexican Beef

• 2 tbsp vegetable oil
• 1 onion, chopped
• 450 grams lean ground beef (about 1 pound)
• 1–2 green chilies, chopped (adjust to taste)
• 1 can Mexican-style tomatoes
• 1 tbsp sugar
• Salt and black pepper, to taste

To serve

• 1 avocado, sliced
• 1 cup sour cream

Instructions

1. Preheat the oven to 180°C (350°F). Spray two six-hole mini bread pans with cooking oil.
2. In a large bowl, combine the flour, grated cheddar (keep ½ cup aside), defrosted corn, chopped onion, bacon bits and buttermilk. Mix until evenly combined.
3. Spoon the batter into the prepared pans, filling each hole. Sprinkle the reserved cheddar and the paprika over the tops.
4. Bake for about 1 hour, or until the breads are well risen and cooked through. Remove from the oven and let cool in the pans for 5 minutes, then turn out. Sprinkle with chopped spring onions and serve warm or at room temperature, with butter if you like.
5. While the breads bake, heat the vegetable oil in a frying pan over medium heat. Sauté the chopped onion until soft.
6. Add the ground beef and chopped chilies to the pan, breaking the meat apart and stir-frying until it is browned and cooked through.
7. Pour in the canned Mexican-style tomatoes and add the tablespoon of sugar. Reduce the heat and simmer the mixture for 10–15 minutes to develop the flavors.
8. Season the beef to taste with salt and black pepper. Serve the beef alongside the mini cheese breads with sliced avocado and a dollop of sour cream on the side.

Serve the Mexican beef with mini cheese breads, sliced avocado and a spoonful of sour cream. This combination is hearty, flavorful and easy to prepare for family dinners or casual gatherings.