Pork & Kid­ney Bean Tacos

Recipes+ - - Contents -

SERVES 4 PREP 20 min­utes COOK 10 min­utes

1 ta­ble­spoon veg­etable or peanut oil 1 onion, halved, thinly sliced 250g pork mince

2 x 400g cans kid­ney beans, rinsed 35g sa­chet taco sea­son­ing

¼ cup finely chopped jalapeños ¼ cup finely chopped flat- leaf

pars­ley

8 hard taco shells

1 av­o­cado, finely chopped

1 cup shred­ded red cab­bage 2 toma­toes, chopped

½ cup grated tasty cheese

1

Heat the oil in a fry­ing pan over mod­er­ate heat. Add onion; cook and stir for 2 min­utes or un­til soft. Add mince; cook, stir­ring to break up lumps, for 5 min­utes or un­til browned and cooked. Stir in kid­ney beans and sea­son­ing; cook and stir for 2 min­utes or un­til fra­grant. Stir in the jalapeños and pars­ley.

2 Mean­while,

pre­heat oven to 180 º C/ 160 º C fan-forced. Place taco shells on an oven tray; bake for 5 min­utes or un­til heated.

Fill the taco shells with mince mix­ture, av­o­cado, cab­bage, tomato and cheese.

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