Tacos treat

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.