Pork & kidney bean tacos

SERVES 4 | 15 MINS PREP | 15 MINS COOK TIME

INGREDIENTS

250g NZ pork mince

• 1 Tbsp vegetable oil
• 1 onion, sliced
• 2 x 400g cans kidney beans, rinsed & drained
• 35g sachet taco seasoning
• ¼ c finely chopped jalapeños
• ¼ c finely chopped parsley
• 8 taco shells
• 1 avocado, seeded & finely chopped
• 1 c shredded red cabbage
• 2 tomatoes, diced
• ½ c grated tasty cheese

METHOD

Preheat oven to 180°C.

In a large frying pan, heat oil on medium.

Sauté onion for 2-3 minutes or until tender. Add pork, cook for 4-5 minutes while breaking up any lumps.

Stir in kidney beans and taco seasoning. Cook for 3-4 minutes or until liquid evaporates.

Mix through jalapeños and parsley.

Place taco shells on an oven tray. Bake for 5 minutes or until heated through.

Serve taco shells filled with pork and bean mix, avocado, cabbage, tomato and cheese. 

This filling is also great in tortillas. Arrange in an oven dish, spread with salsa and sprinkle with cheese. Bake for 10-15 minutes or until bubbling and melted.

Recipe and image thanks to pork.co.nz