500 g beef mince
1 onion, finely chopped
35 g sachet taco seasoning mix
420 g can red kidney beans, drained
400 g can diced tomatoes
1 cup water
Salt and pepper, to taste
½ cup sour cream
1 packet tortillas to serve (optional)
1 packet white corn chips to serve (optional)
½ small iceberg lettuce, shredded
1 large carrot, grated
½ bunch coriander, stems and leaves chopped
- Heat a large, non-stick frying pan over a high heat. Add mince and onion. Cook, stirring, breaking up mince with a wooden spoon, for 10 minutes, or until cooked.
- Stir in seasoning mix. Cook, stirring, for 1 minute. Stir in kidney beans, tomatoes and water. Bring to boil. Simmer, stirring occasionally for about 8 to 10 minutes, or until thickened. Season with salt and pepper.
- Divide salad among four serving plates. Top with mince mixture and sour cream. Sprinkle with remaining coriander. Serve with tortillas or corn chips (optional).
- To make salad, place lettuce, carrot and half the coriander in a large bowl. Toss to combine.