Beef and bean tacos
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Time to make:
30 mins, prep 5 mins, cook 25 mins
$2.91 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 teaspoons taco seasoning
- 250g lean beef mince
- 400g can chopped tomatoes
- 400g can no-added-salt red kidney beans, rinsed
- 8 taco shells, warmed, to serve
- shredded iceberg lettuce and
- grated carrot, to serve
- 1/2 cup low-fat natural yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a heavy-based pan with cooking oil. Cook onion and celery over medium-low heat, stirring occasionally for 6–7 minutes. Add taco seasoning, stirring for 1–2 minutes.
Step 2 Add mince, stirring with a wooden spoon, for 5 minutes, until browned. Add tomatoes and kidney beans. Bring to the boil, reduce heat to low and simmer, stirring frequently, for 10 minutes, or until thick.
Step 3 Serve mince mixture with taco shells, lettuce, carrot and yoghurt.
Tastier tacos: Celery contains a component that naturally boosts flavour of other ingredients – without adding kilojoules. Strange, but true!
Top choice: Tomatoes are a low-kJ ‘free food’ – feel free to eat as many as you like!
About this recipe
First published: February 2010