Crunchy beef mince tacos

Crunchy beef mince tacos

Serves: 4  |  Preparation Time: 10 mins  |  Cooking Time: 15 mins


500g Tasman beef mince
400g can of red kidney beans, preferably in chilli sauce
400g can of chopped tomatoes
1 red onion, finely diced
1 tbsp Olive oil
2 cloves garlic, crushed
½ tsp ground cumin
200g jar of red jalapenos, drained
Crispy lettuce
100g Emmental cheese, grated
8 taco shells
Tomato salsa

Sour cream


  1. Heat the oil in a deep sided frying pan or wok.
  2. Add the onion and fry until soft; add the mince and brown.
  3. Add the garlic and cumin and fry for a minute.
  4. Stir in the kidney beans and tomatoes and gently simmer for 15 minutes.
  5. To serve, preheat oven to 180°C.
  6. Place taco shells, open and end down on a baking sheet and heat for 2-3 minutes.
  7. Fill the warmed tacos with lettuce, chilli beef and top with jalapenos and cheese.
  8. Add 1-2 tsp chilli powder with the cumin.
  9. Serve with tomato salsa and sour cream. Enjoy!
Results may vary.