TACOS WITH CHILLI CON CARNE

“Cook the mince separately to the sauce so that excess liquid can evaporate.

This allows the meat to brown, which means more flavour. Make a big batch and freeze half for another day.”

Serves 4

EASY

Preparation: 10 minutes Cooking: 40 minutes

olive oil 4T free-range beef mince 500 g garlic 3 cloves, crushed

Woolworths chilli con carne spice 50 g cherry tomatoes 2 x 400 g cans sea salt and freshly ground black pepper, to taste red kidney beans 1 x 400 g can, drained and rinsed

Woolworths taco shells 12 Woolworths guacamole

1 x 200 g tub red onion 1, thinly sliced fresh coriander 10 g, chopped