Full ingredients list:
- 1 red onion, chopped
- 3 portobello mushrooms, chopped
- 500g lean beef mince
- 400g can no-added-salt tomatoes
- 400g can cannellini beans, drained, rinsed
- 8 taco shells
- 4 cups mesclun salad
- 4 tablespoons light sour cream
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a non-stick frying pan over medium-high heat and spray lightly with oil. Cook onion and mushrooms until soft. Add mince and stir for 5–7 minutes, until browned.
Step 2 Add tomatoes and beans to pan and simmer for 10 minutes.
Step 3 Heat taco shells following packet directions.
Step 4 Divide salad among 4 plates. Serve 2 tacos per person and fill with beef mixture. Top with sour cream to serve.
Make it vegetarian: Replace the beef mince with cooked, sliced tofu. Season with chilli flakes to taste.
About this recipe
First published: April 2012