Everybody loves tacos and if you make too much chilli, you can reheat it for lunch the next day.
|2 Tbsp||Olive oil|
|450 g||Beef mince (Main)|
|½ tsp||Smoked paprika|
|800 g||Chopped tomatoes|
|1 tsp||Brown sugar|
|½ cup||Red wine|
|425 g||Mixed beans|
|8||Taco shells (Main)|
|350 g||Mixed vegetables|
|1 to serve||Sour cream|
|1 cup||Tasty cheese|
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- Heat oil in a large pan on a medium heat and fry the chopped onion, chilli and garlic for about 10 minutes until softened.
- Add the mince, paprika, tomatoes, sugar and wine. Season, then simmer for 10 to 12 minutes.
- Add the beans and vegetables and cook for a further 5 minutes.
- Season with salt and pepper to taste, then spoon into the taco shells and serve with sour cream and grated cheese.