Crunchy beef tacos
500g (18oz) minced beef
400g (14oz) can red kidney beans in chilli sauce
400g (14oz) can chopped tomatoes
1 red onion, finely diced
1 tbsp oil
2 cloves garlic, crushed
½ tsp ground cumin
200g (7oz) jar red jalapenos, drained
2 little gem lettuces
100g (3.5 oz) Emmental cheese, grated
8 taco shells
1 Heat the oil in a deep sided frying pan or wok.
2 Add the onion and fry until soft, add the mince and brown.
3 Add garlic and cumin and fry for a minute.
4 Stir in kidney beans and tomatoes, gently simmer for 15 minutes.
5 To serve, preheat oven to fan 180°C/R6
6 Place taco shells, open end down on a baking sheet and heat for 2-3 minutes.
7 Fill the warmed tacos with lettuce, chilli beef and top with jalapenos and cheese. Eat immediately while the taco is crisp.
8 Add 1-2 tsp chilli powder with the cumin
9 Serve with tomato salsa and sour cream