Chilli Beef and Beans Tacos

You can use either canned or homemade beans for this recipe.

Ingredients:

• 500 gm organic beef mince
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1 can (420 gm) Mexican chilli beans (red kidney beans), drained
• 1 egg, beaten
• salt, to taste
• freshly grated black pepper, to taste
• 2 Tbsp vegetable oil
• 15 gm butter
• 12 Taco shells

Ingredients for serving:

• 1 red capsicum, thinly sliced
• 1/4 iceberg lettuce, shredded
• Cheddar cheese (or Parmesan), to taste
• sour cream, to taste

Marinade:

• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp cayenne paprika
• 1 Tbsp Worcestershire sauce
• 1 1/2 Tbsp light soy sauce

Method:

1. Mix beef with the marinade and the beaten egg well. Leave for 20 minutes.
2. Heat 2 tablespoons of vegetable oil and melt butter over medium heat. Add diced onion and cook until aromatic. Add beef and increase heat to medium-high. Cook until almost done. Stir in beans and mix well. Reduce heat and simmer for 5 minutes. Season with salt and pepper.
3. Meanwhile, preheat oven to 180C (356F).
4. Place taco shells in preheated oven for 5 minutes.

To serve tacos:

1. Remove taco shells from oven.
2. Use a teaspoon to arrange the fillings of chilli beans and beef in each shell. Fill as much of lettuce, capsicum, grated cheese and sour cream as desired.

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