Mexican Beef & Beans

Mexican Beef Beans

These moreish Mexican tacos are the perfect way to incorporate colour into your diet without compromising on taste!


  • 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
View Method Mexican Beef & Beans


  1. 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.
  2. 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.
  3. 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.
View Ingredients Mexican Beef & Beans
View Method Mexican Beef & Beans
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