Ingredients
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1 teaspoon vegetable oil
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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2 red chilies, seeded and finely chopped
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500 g beef mince
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1 teaspoon Chinese five spice powder
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400 g kidney beans, drained
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400 g chopped tomatoes
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150 ml strong black coffee
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salt & freshly ground black pepper
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6 taco shells
Instructions
- Heat the oil in a large pan and cook the onion, garlic and chillies for 3-4 minutes until begining to soften. Add the mince and five spice powder and cook for a further 3-4 minutes, stirring, until the meat begins to brown.
- Add the kidney beans, tomatoes and coffee. Bring to the boil and simmer for 20 minutes until the mixture is thick and fairly dark. Season to taste.
- Fill the taco shells with shredded lettuce, then pile in the chilli mixture. Top with a spoonful of soured cream, if liked and a shake of paprika and serve with a leafy green salad.