The popularity of Mexican food is expected to rise in Australia this year according to foodie trend experts. I don’t know about you but mexican food would be up there with my favourite cuisines and one of the easiest dishes to put on your dinner table for a mid-week meal is tacos.
It’s a great way of getting kids to eat or at least try some different vegetables and if they’re super fussy you can hide some vegetables in the filling just for good measure.
I like to make my taco filling half mince and half kidney beans. This way it goes further for less money, helps boost the fibre and reduce the saturated fat. Enjoy!
Tasty Tacos
Recipe Serves 4 people
Ingredients
- 500 g beef, mince, premium
- 1 sachet taco seasoning, reduced salt
- 400 g beans, kidney, canned rinsed and slightly mashed
- 600 ml tomato passata sauce
- 12 taco shells, regular
- 120 g cheese, tasty, low fat grated
- 6 tbsp cream, sour
- 1 carrot grated
- 1 lettuce, baby cos shredded
- 1 tomato diced
- 1 onion, red finely sliced
- 1 capsicum, red thinly sliced
Instructions
- Heat a non-stick pan over medium to high heat and cook the mince. Stir through the sachet of taco seasoning and cook for a further minute. Add the kidney beans and tomato passata and simmer over low heat until the mixture reduces slightly and starts to thicken.
- Meanwhile, heat the taco shells as per the packet directions.
- Keep stirring the mince and slightly mash the kidney beans to release their starch and help it thicken further. Simmer for 10 minutes over low heat.
- Lay out all the ingredients: taco shells, filling, carrots, cheese, sour cream, cos lettuce, tomato, red onion and capsicum and let everyone build their own!
Tried this recipe?Let us know how it was!
