Pack of Mince

ZIZA

Sorry I forgot to mention garlic when I posted my recipe yesterday-add it to the onion.
I have edited my post

Stephen_Leak

leeegglestone wrote: »

Think I will make some Chilli Con Carne mix to refreeze, hope thats ok. to have with Rice and maybe inside some tortilla wraps at some point.

Can someone tell me is that pretty similar to - Enchiladas or canelloni?

Spaghetti Bolognese stuffed inside a pasta tube = Cannelloni

Chilli con Carne wrapped in a tortilla = Burrito

Blacksheep1979

ZIZA wrote: »

You can freeze it if the mince has been cooked I've done it many times

You can do it, doesn't mean its safe though...

Labman_2

Blacksheep1979 wrote: »

You can do it, doesn't mean its safe though...

It is perfectly safe.

Penelope_Penguin

Blacksheep1979 wrote: »

You can do it, doesn't mean its safe though...

Of course it's safe. There's plenty of people on this site who do it, and are still alive.

From the Food Standards Agency website:

If you defrost raw meat and then cook it thoroughly, you can freeze it again, but remember never reheat foods more than once.

Penny. x

angelavdavis

leeegglestone wrote: »

or even enough Mix to make a cottage/shepherds pie( dont know the difference lol 5)

Shepherds = lamb mince
Cottage = beef mince

redballoon_2

i always bulk the mince out with veg diced or grated. eg mushrooms, corgettes and grated carrots. makes it stretch further and you get more veg per serving.

Penelope_Penguin

Red lentils chucked in, too, help bulk out the meat. They don't need soaking, and absorb all the flavours of the sauce, so you don't notice them.

HTH, Penny. x

Primrose

I reckon Spag Bol sauce is a lifesaver. It can be spiced up with chilli and red kidney beans for Chilii cone Carne, mixed with vegetables to make a savoury mince to eat with rice, or coated in a pie dish with mashed potato to make Cottage Pie.