Smoky Beef Taco Mince

• 750 gbeef mince, 15–20% fat
• 4garlic cloves, minced
• 1 x 400gtin black beans, about 240g drained, rinsed
• 1red pepper, deseeded and diced
• 400 gtin chopped tomatoes
• 1 tbsptomato purée
• 2medium onions, finely diced
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspgarlic powder
• 1 tspdried oregano
• 1 tbspvegetable oil
• 1 tspground coriander
• 1 tbspchipotle paste
• 200 gtin sweetcorn, drained
• 1lime, juiced
• Fine salt
• 6corn or flour tortillas (optional)
• 150 mlsoured cream (optional)
• 100 gmature cheddar, grated (optional)
• 15 gcoriander leaves (optional)

Method

1. 1Heat the oil in a large frying pan or wide casserole over a high heat. Season the mince generously with salt before it hits the pan.
2. 2Brown the mince in two batches. Work in batches and let the pan recover its heat between them; colour is the base of the sauce. Cook each batch for 6–8 minutes, breaking it up with a wooden spoon and leaving it to sit and catch. Return all the mince to the pan once browned.
3. 3Push the beef to one side. Add the onions and red pepper to the empty side and cook for 3–4 minutes until softened and picking up colour at the edges. Stir everything together, then add the garlic and cook for 30 seconds, just until fragrant. Don't let it burn.
4. 4Scatter in the cumin, smoked paprika, ground coriander, garlic powder and dried oregano. Toast the spices in the hot oil for 60 seconds, stirring constantly, until they smell deeply fragrant and cling to the meat.
5. 5Stir in the chipotle paste and tomato purée. Press them against the hot pan for a full minute so they caramelise and darken a shade.
6. 6Pour in the chopped tomatoes along with a splash of water. Bring to a steady simmer and cook over medium heat for 10 minutes, stirring occasionally, until the sauce is glossy and thick and the mince is no longer swimming.
7. 7Tip in the black beans and sweetcorn. Stir through and cook for 4–5 minutes until heated through and the beans have soaked up the smoky sauce.
8. 8Off the heat, stir in the lime juice. The lime and salt together are what make it pop.
9. 9Divide the smoky mince into six portions. Serve in the optional warmed tortillas with any of the optional soured cream, cheddar and coriander if using. The nutrition describes the mince base.

Per serving

kcal

497

protein

29g

fibre

8.3g

carbs

30.6g

fat

29.4g