mexican chilli beef tacos

serves 6

2 brown onions, finely chopped

1 garlic clove, crushed

500 g (1 lb 2 oz) lean minced (ground) beef

2 beef stock (bouillon) cubes

2 tablespoons tomato paste (concentrated purée)

2 teaspoons chilli powder

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon dried oregano

400 g (14 oz) tin red kidney beans, drained

12 taco shells

shredded lettuce, to serve

grated low-fat cheddar cheese, to serve

finely chopped tomatoes, to serve

diced avocado, to serve

Heat 2 tablespoons water in a large frying pan over medium heat. Add the onion and garlic and cook for 4 minutes, or until the onion softens. Add the beef, increase the heat to medium–high and cook for 5 minutes, breaking up any large lumps of meat with a spoon, until the mince has browned. Add the stock cubes, tomato paste, chilli powder, cumin, coriander, oregano and 500 ml (17 fl oz/2 cups) water and stir until well combined. Bring to the boil over high heat, then reduce the heat to low and simmer for 30 minutes, or until thickened.

Add the kidney beans and stir to combine. Bring the mixture to the boil, then remove from the heat and keep warm.

Heat the taco shells following the packet directions. Place on a platter with the lettuce, cheese, tomato and avocado. Serve the chilli beef in a bowl and allow guests to assemble their own tacos.

Always a favourite. Try flour tortillas or lavash instead of tacos to reduce the fat and kilojoule count.