Pork & Kidney Bean Tacos
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
8 hard taco shells
1 avocado, finely chopped
1 cup shredded red cabbage 2 tomatoes, chopped
½ cup grated tasty cheese
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.
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.