Ingredients
Scale
Beef Taco Filling
- 2 tsp paprika (regular, not smoked)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tbsp olive oil
- ½ cup (80 g) finely chopped onion
- 1 tsp freshly minced garlic
- 300 g (10½ oz) minced (ground) beef (regular, not super lean)
- 2 tsp tomato paste (concentrated puree)
- 400 g (14 oz) canned kidney beans (or any beans of choice), drained and rinsed
- ½ cup (125 ml) water
To serve
- 12 taco shells
- 1 cup (125 g) grated cheddar
- ½ avocado, sliced
- ¼ cup (15 g) shredded red cabbage
- ¼ cup (50 g) diced tomatoes
- ¼ cup (7 g) coriander (cilantro) leaves
- Jalapeño, sliced, to garnish
- ½ cup (125 g) sriracha mayonnaise and/or sour cream
Instructions
- In a small bowl, combine all the spices (paprika, cumin, oregano, onion powder, garlic powder, salt and pepper).
- Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened and fragrant.
- Add the beef and cook for 2–3 minutes, breaking it up with a wooden spoon as you go, until browned.
- Add the spice mix, and stir it through, followed by the tomato paste.
- Add the kidney beans and water. Cook for 5 minutes until most of the liquid has evaporated and the sauce has thickened.
- Serve the taco filling piled into taco shells with cheese, avocado, red cabbage, tomato, coriander, jalapeño and sriracha mayo or sour cream. Serve immediately.
Notes
MAKE AHEAD
Prepare the beef taco filling and refrigerate for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
LEFTOVERS
Refrigerate the beef filling for up to 2 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: beef, beef tacos
- Method: pan fry
- Cuisine: Mexican