Ingredients
Units
Scale
Beef mix
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp garlic, freshly minced
- 500 g regular beef mince/ground beef (can be substituted with chicken mince/ground chicken or any beans)
- 400 g can kidney beans (or any beans of choice)
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 cup tomato paste
To serve
- 2/3 cup shredded tasty cheese/cheddar
- 4 tbsp sour cream
- 1 spring onion/scallion, finely sliced
- 1 cup red cabbage, shredded
- 2 tomatoes, diced
- 2 avocados, sliced
- 1/2 cup pickled jalapeños
- 1 cup corn kernels, tinned
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet on medium-high heat. Add the onion and garlic and cook for 2 minutes or until softened.
- Add the beef mince and cook until browned for 2-3 minutes.
- Add the kidney beans, paprika, cumin, onion powder, garlic powder, oregano and salt. Stir for 1 minute.
- Stir through the tomato paste and 1/4 cup of water. Simmer for 10 minutes.
- Serve topped with cheese, sour cream and spring onion. Serve shredded red cabbage, diced tomato, sliced avocado, pickled jalapeños, corn kernels and lime wedges on the side.
Notes
MAKE AHEAD
Make the beef and bean mixture and refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight. Reheat in the microwave. The toppings can also be prepared in advance and refrigerated for up to 3 days.
LEFTOVERS
The beef and bean mixture and toppings can be refrigerated separately for up to 3 days. Reheat in the microwave and add toppings just before serving.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: tacos, bowl, beef
- Method: pan
- Cuisine: Mexican