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Beef and bean soft shell tacos

Beef and bean soft shell tacos

 

Download RecipeServes: 8
Prep time: 10 minutes
Cook time: 8 minutes

Ingredients

  • 1 onion, sliced
  • 1kg piece beef chuck
  • 2 cups beef stock
  • ⅓ cup tomato paste
  • 30gm sachet taco seasoning
  • 2 cloves garlic, crushed
  • 400gm can Edgell Red Kidney Beans, drained
  • 8 tortillas

Preparation

Delicious slow cooked beef with Edgell Red Kidney Beans. Taco Tuesday is sorted!

  1. Place onion in the bottom of a slow cooker, top with beef. Combine stock, tomato paste, taco seasoning, garlic and pour over beef. Cook on low for 8 hours or on high for 4 hours or until beef starts to fall apart.
  2. Remove beef from slow cooker and set aside. Place sauce and Edgell Red Kidney Beans into a medium saucepan. Bring to the boil, reduce heat and simmer for 10 minutes or until sauce is reduced, stirring occasionally.
  3. Meanwhile, pull beef into shreds.
  4. Stir beef through reduced sauce and serve in tortillas with a Mexican slaw, tomato and guacamole.

Tip: You can substitute Edgell Black Beans or Edgell Pinto Beans for the Red Kidney Beans.