Beef & Red Bean Soft Taco Recipe

How to Make Beef and Red Bean Soft Tacos

Method:

For the beef mince, heat a pan with olive oil, cook the diced onion for 1 minute and add the beef mince. Cook for a further 4 minutes until golden brown.
Add the spices and strained kidney beans and cook for a further 5 minutes on a medium heat. At the last minute, fold through the egg and take off the heat. Keep stirring the beef mixture so all the egg is evenly distributed and scrambled.
For the tomato salsa, combine all the ingredients and quarter the cherry tomatoes. Finish with a squeeze of lime juice and coriander sprigs.
For the Corn and Mango Salad, grill the corn cob for 4 minutes. Cool slightly and slice the corn from the cob.
Dice the mango and add to the corn. Mix with shredded radish and mint.

Tip: For an alternative cut, try beef rump and marinate it in the same spices. Barbecue and slice into strips once cooked for an alternative to mince. Finish with a fried egg instead of scrambled.

Recipe: Courtesy of Australian Beef

Serves:
6

Prep time:
20 minutes

Cooking time:
10 minutes

Ingredients

500g Jindurra Station beef mince
1 tbsp Remano olive oil
400g canned red kidney beans, strained.
2 Lodge Farms free range eggs
1 x red onion, diced
1 tsp pepper
½ tsp salt
1 tsp taco seasoning
¼ tsp Stonemill chilli powder
12 soft taco shells (mini tortillas)

Optional: ½ tsp Stonemill crushed garlic

Salsa:

200g Remano crushed tomatoes
6 Bellino cherry tomatoes, quartered
½ red onion, finely sliced
Juice of ½ lime
¼ cup fresh coriander, finely chopped

Grilled Corn and Mango Salad:

½ mango
1 corn cob (leaves and silks removed)
2 radishes, shredded
6 mint leaves, finely chopped

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