Beef & Kidney Bean Tacos

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 400g beef mince
• 1 x 400g tin kidney beans, drained and lightly mashed
• 2 tbsp taco seasoning (or 1 tbsp cumin, 1 tsp paprika, 1 tsp garlic powder, pinch chilli)
• 100ml water
• 8 small soft tortillas or hard taco shells
• 1/2 iceberg lettuce, shredded
• 2 tomatoes, diced
• 100g cheddar cheese, grated
• Soured cream, to serve (optional)

Method

1. Heat the oil in a large frying pan over medium heat. Add the onion and cook for 4 minutes until softened.
2. Add the beef mince and cook, breaking it up with a spoon, for 5-6 minutes until browned.
3. Stir in the mashed kidney beans, taco seasoning, and water. Simmer for 5 minutes until thickened.
4. While the beef simmers, warm the tortillas according to the packet instructions.
5. Fill each tortilla with the beef and bean mixture, then top with lettuce, tomato, cheese, and soured cream if using.