1 tablespoon olive oil
500g beef mince
35g sachet taco seasoning
1 small green capsicum, finely chopped
420g can fiery Mexican-style beans
4 grain bread rolls, split, toasted
1 baby cos lettuce, rinsed, thinly sliced
1/2 cup finely grated Tasty cheese
Heat oil in a large, non-stick, frying pan over a medium to high heat. Add beef. Cook, stirring to break up mince for about 4 minutes, or until browned. Add seasoning. Cook, stirring for 2 minutes.’
Add capsicum, beans and ½ cup water to pan. Mix well. Bring to boil. Simmer, stirring occasionally for about 3 minutes, or until thickened. Season with salt and pepper. Remove from heat.
Place rolls, cut-side up on serving plates. Top with lettuce and beef mixture. Sprinkle with cheese.
TIP! Try serving with sour cream and tomato salsa, for extra flavour. Beef mixture can be made up to two days ahead. Keep, covered, in the fridge. Reheat before serving.