Chilli mince and vegetable tacos

Everybody loves tacos and if you make too much chilli, you can reheat it for lunch the next day.

Ingredients

2 Tbsp	Olive oil
2	Red onions
1	Red chilli
2 cloves	Garlic
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

Directions

1. Heat oil in a large pan on a medium heat and fry the chopped onion, chilli and garlic for about 10 minutes until softened.
2. Add the mince, paprika, tomatoes, sugar and wine. Season, then simmer for 10 to 12 minutes.
3. Add the beans and vegetables and cook for a further 5 minutes.
4. Season with salt and pepper to taste, then spoon into the taco shells and serve with sour cream and grated cheese.