In our house, any day can be Taco Tuesday! This is my Mexican beef mince recipe which goes on tacos (obviously…), nachos, burritos, rice, toast… It’s quick and easy to make – just throw everything in to the pan and cook it. It’s a great weeknight dinner and it makes delicious leftovers for lunches!

Ingredients

Approx 500g premium beef mince

Spice Mix:
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/4 tsp chilli flakes
1/2 tsp garlic powder (optional)

400g can of kidney beans, drained
2 Tbsp tomato ketchup
1/2 C vegetable stock
1/2 tsp salt
2 Tbsp olive oil

Method

In a small bowl, mix the herbs and spices into a paste with olive oil. Add these to a hot frying pan along with the mince.

Once mince has browned, add kidney beans, stock, ketchup and salt.

Simmer until mince has cooked through and most of the liquid has evaporated.

Serve with taco shells, lettuce, smashed avocado, and coconut yoghurt. Yum 🙂

 

 

The spices used in this recipe are based on Nadia Lim’s Mexican Spice Mix from her “What’s For Dinner?” cookbook.