- 1 clove garlic, crushed
- 250g beef mince
- 1 tsp chilli powder
- 1/2 tsp ground cumin
- 300g can kidney beans, rinsed, drained
- 2 tbs tomato paste
- half a cup (125ml) water
- 2 tomatoes, chopped coarsely
- 8 taco shells
- half a iceburg lettuce, shredded
- 1 cup cheddar cheese, grated
- 1 cup sour cream
- 1 cup guacamole
Preheat oven to moderate.
Heat large, lightly oiled, non-stick frying pan; cook garlic beef, stirring, 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 oven tray in moderate oven for 5 minutes.
Just before serving, fill taco shells with beef mixture and let everyone add the extras themselves.