Ingredients
1 clove garlic
crushed
250g beef mince
1 tsp chilli powder
½ tsp ground cumin
300g can kidney beans
rinsed, drained
2 tbsp tomato paste
½ cup water
(125ml)
2 tomatoes
chopped coarsely
8 taco shells
0.5 iceburg lettuce
shredded
1 cup cheddar cheese
grated
1 cup sour cream
1 cup guacamole
Allergy Advice
Contains Dairy
Equipment
- 1 large, non-stick frying pan
- 1 oven tray
Instructions
- Preheat oven to moderate.
- Heat large, lightly oiled, non-stick frying pan; cook garlic and beef, stirring, until beef is browned.
- Add chilli, cumin, beans, paste, the water and tomato; cook, covered, over low heat about 15 minutes or until mixture thickens slightly.
- Meanwhile, warm taco shells, upside-down and uncovered, on an oven tray in a moderate oven for 5 minutes.
- Just before serving, fill taco shells with beef mixture and let everyone add the extras themselves.
Notes
Tip
Serve by filling taco shells with the beef mixture and letting everyone add their own toppings like lettuce, cheese, sour cream, and guacamole.
