INGREDIENTS:
2 teaspoons olive oil
500g minced beef
1 onion, cut into thin wedges
½ red capsicum, thinly sliced
35g sachet Mexican Taco seasoning
1 cup liquid beef stock
3 tablespoons Leggo's Tomato Paste
420g can Edgell Red Kidney Beans, drained
Sour cream, avocado and tortillas for serving
METHOD: 1. Heat oil in a medium saucepan, add beef and cook for 2-3
minutes or until browned. Add onion and red capsicum and cook for 1-2
minutes or until tender.
2. Stir in taco seasoning, beef stock and Leggo's Tomato Paste.
Cover and simmer for 10 minutes stirring occasionally.
3. Add drained Edgell Red Kidney Beans and cook for a further 5
minutes. Serve with sour cream, avocado and toasted or warmed tortillas.
Serve
of vegetables
