2 medium onions, chopped
1kg lean beef mince
30ml canola oil
2 cloves garlic, crushed
2 ml ground black pepper
5ml chilli flakes
5ml ground cumin
1 – 2 medium sized red chillies, remove pips if you want a milder chilli, chop finely
1 can crushed tomatoes
1 can red kidney beans, drained by keep the juice
Heat the oil and lightly fry the onions until they have softened slightly.
Add the mince and allow the meat to brown. While the meat is browning add the garlic, salt, pepper, cumin, turmeric, chilli flakes and chopped chilli.
Once the meat has browned add the tomatoes and allow the mixture to simmer with the lid on for about 15-20 minutes.
If it needs more liquid, add the liquid from the beans.
Add the beans and allow it to warm through.
Taste and adjust the seasoning.
Serve hot with a dollop of thick creamy yoghurt or sour cream and fresh coriander leaves.
For a more authentic serving add grated cheddar cheese
Perfect Taco filling