Beef tacos

1. Set oven to 200C. Heat a large frypan over medium-high heat. Chop onion and add to pan with mince (see notes). Cook until dry and browned.

2. Season mince with 2 tsp smoked paprika, 2 tsp cumin, salt and pepper. Pour in half of the salsa and rinsed beans, keep over low heat to stay warm.

3. In the meantime, slice capsicum, tomatoes and avocado. Rinse and chop lettuce. Place at the table.

4. Place taco shells in oven to warm for 3-5 minutes according to packet instructions.

5. Serve beef tacos share style at the table with mince mixture, fresh salad ingredients and sour cream (see notes).

NOTES
If you’re using a non-stick pan there is no need to add oil when cooking the beef mince.
Add 1/2 crushed garlic clove, salt and pepper to sour cream if you like some extra punch!
No beef option - beef mince is replaced with chicken mince.

BROWN ONION, 1
BEEF MINCE, 600g
SALSA, 1 jar (300g)
RED KIDNEY BEANS, 400g
GREEN CAPSICUM, 1
TOMATOES, 2
AVOCADO, 1
FESTIVAL LETTUCE, 1/2 *
TACO SHELL, 1 packet
SOUR CREAM, 1 tub (200g)

FROM YOUR PANTRY
salt, pepper, smoked paprika, ground cumin