Mexican Beef & Beans
These moreish Mexican tacos are the perfect way to incorporate colour into your diet without compromising on taste!
Ingredients
- 35g sachet taco spice mix
- 1 avocado, chopped (to serve)
- 2 tomatoes, finely chopped
- 1/4 cup coriander, chopped (and extra to serve)
- 1 brown onion, finely chopped
- 10 mini tortillas, grilled (to serve)
- 2 lime, cut into wedges (to serve)
- 400g can red kidney beans, drained, rinsed
- 1 cup tomato passata
- 500g beef mince
- 1 large garlic clove, crushed
- 300g corn kernels, rinsed, drained
Method
- Fry mince, onion and garlic in a non-stick frying pan over medium heat for 8 minutes or until well browned. Stir in taco spice mix and cook for 1 minute.
- Remove from heat and stir in beans, passata and coriander. Set aside to cool for 5 minutes. Transfer to a large snap-lock bag, remove air and seal. Lay as flat as possible, label and date, then freeze for up to 2 months.
- Defrost mince in fridge overnight. Reheat in a pan over medium-high heat for about 10 minutes or until heated through. Combine tomatoes and corn in a small bowl. Season. Fill tortillas with mince, corn salsa, avocado and extra coriander. Serve with lime wedges.
