Name: NZ Pork & kidney bean tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 onion, sliced; 250 g NZ Pork mince; 2 400g cans kidney beans, rinsed, drained; 35 g sachet taco seasoning; 1/4 cup finely chopped jalapeños; 1/4 cup finely chopped parsley; 8 taco shells; 1 avocado, deseeded, finely chopped; 1 cup shredded red cabbage; 2 tomatoes, diced; 1/2 cup grated tasty cheese

NZ Pork & kidney bean tacos

Make it Mexican for a healthy meal packed with summer goodness and succulent NZ Pork

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tbsp vegetable oil

1 onion, sliced

250 g NZ Pork mince

2 400g cans kidney beans, rinsed, drained

35 g sachet taco seasoning

1/4 cup finely chopped jalapeños

1/4 cup finely chopped parsley

8 taco shells

1 avocado, deseeded, finely chopped

1 cup shredded red cabbage

2 tomatoes, diced

1/2 cup 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 NZ Pork, cooking for 4-5 minutes, breaking up the lumps. Stir in kidney beans and taco seasoning, cooking 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 NZ Pork and bean mix, avocado, cabbage, tomato and cheese.

Use the filling in tortillas, if you like. Arrange in an oven dish, spread with salsa and sprinkle with cheese. Bake for 10-15 minutes or until bubbling and melted.
Note