Chilli beef tacos and Pico de Gallo

Makes: 6 Time: 1hr 20m Level: Easy Oven temperature: Stove top

INGREDIENTS

2 tbsps. olive oil 700g ground beef mince 1 large onion, finely diced 3 cloves garlic, minced 1 tbsp. ground cumin 1 tbsp. peri-peri powder ¼ tsp. cayenne pepper 1 tsp. cinnamon 250ml Castle Milk Stout 250ml beef stock 1 can (410g) diced tomatoes 1 can (410g) bu er beans 1 can (400g) black beans 1 tsp. brown sugar Salt and ground black pepper, to season Salsa

2 tomatoes, diced 1 onion, finely diced Handful of fresh coriander, chopped 1 small red chilli, de-seeded and finely

sliced Juice of 1-2 limes 250ml sour cream, for serving 150g cheddar cheese, grated 12 taco shells

METHOD • In a large pot over a medium high heat, heat oil, add onions and garlic and sauté until so ened. • Add cumin, peri-peri powder, cayenne pepper and cinnamon and cook for 3-4 minutes while stirring. • Add mince and cook for a further 7-8 minutes until meat has browned, stirring occasionally. • Add Castle Milk Stout to the pot along with beef stock, diced tomatoes and juices from the can. • Bring to a low simmer then cover with a lid and simmer for 30-45 minutes until beef is very tender. • Add drained beans, brown sugar and season with salt and pepper and cook for a few more minutes. Keep warm over a low heat while preparing the salsa. • Dice tomatoes, onion, coriander and chilli and mix together in a bowl with a pinch of salt and pepper and the lime juice. • Serve chilli spooned into tacos, topped with salsa, sour cream and grated cheddar cheese.