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 |
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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.