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Chilli Tacos


- 1 large green bell pepper
- 1 onion, peeled and chopped
- 3-4 garlic cloves, minced
- 450 g. lean minced beef

- 450 g. can chopped tomatoes
- 1 tbsp. tomato puree
- 11\4 cups  water
- 1 tsp. chilli powder
- 1\2 tsp. cumin powder
- Salt and pepper
400 g. can red kidney beans, drained and rinsed
- 8-10 taco shells
- 150 g. Cheddar cheese, grated
- Shredded iceberg lettuce, chopped tomatoes and sliced olives for topping
- soured cream

1. Halve, deseed and chop the bell pepper. Place the onion, garlic, bell pepper and mince meat in a medium heavy based sauce pan and cook over medium-low heat, stirring, until the vegetables are soft and mince is brown.  
2. Add tomatoes, tomato puree, water, chilli powder, cumin, salt and pepper. Cover and simmer for 12-15 minutes, stirring occasionally.
3. Add kidney beans and cook for another 15 minutes or until the all the moisture has evaporated.
4. Just before serving, heat the taco shells in moderate oven for 3-4 minutes or until crisp. 
5. Spoon a little of the mince mixture into each taco shell. Top with chopped tomatoes, shredded lettuce, olives and grated cheese. Serve with sour cream.
6. Serves: 4-5