Beef Tacos with Feta and Beans
Beef tacos with feta, beans, charred baby corn, lettuce and pickled onions.
Ingredients
Ground Beef Filling
- 1 tbsp Olive oil
- 250g Minced beef
- 1 Onion (diced)
- 1 tbsp Chilli powder
- 1/2 tbsp Cumin
- 1/2 tbsp Paprika
- 1/2 tbsp Garlic granules
- 1/2 tbsp Onion granules
- 1 tbsp Tomato puree
- 100ml Beef stock
Pickled Onions
- 1 Red onion (sliced)
- 50ml Red wine vinegar
Toppings
- 200g Kidney beans (or black beans)
- 6 Baby corn (sliced)
- 6 Taco wraps
- 120g Feta cheese (crumbled)
- 100g Lettuce (shredded)
- Fresh coriander (handful)
Instructions
- Heat olive oil to medium-high in a large pan. Add the mince and cook for 2 minutes, stirring frequently, until starting the brown. Add in the onion and cook for a further 3-4 minutes until beginning to soften.
- Add the chilli powder, cumin, paprika, garlic granules, and onion granules and cook for a further minute. Add the tomato puree and beef stock. Season with salt and pepper to taste. Bring to a boil and then turn down the heat to medium, stirring occasionally. Cook for 15 minutes until the stock has reduced.
- Meanwhile, add the red onion and red wine vinegar to a small bowl. Add a pinch of salt and leave to pickle while you prepare the toppings (stir frequently).
- Place the kidney beans in a small saucepan and cover with cold water until just covered. Cook on a medium-low heat for 3-4 minutes until warmed through (do not allow them to boil). Drain and set aside.
- Heat a frying pan to medium-high and add the baby corn. Fry for 3-4 minutes until charred. Use the same dry pan to toast the taco wraps. Place each wrap in the pan for 30 seconds on each side.
- Divide the lettuce across the bottom of each taco wrap. Top with the ground beef, kidney beans, and charred corn. Drain the red wine vinegar from the pickled onions and place on top of the tacos. Add the crumbled feta and fresh coriander, and enjoy. (You can add salsa, guacamole, or hot sauce to your liking).