Ingredients

• 500 grams lean beef mince
• 2 onions, chopped
• 1-2 tblsp tomato paste (optional)
• 400 gram can well-drained kidney beans
• 400 gram can chopped tomatoes
• 1 cup tomato juice
• 1 green pepper, finely diced
• 1 tblsp minced garlic
• 1 tblsp Mexican chilli powder
• tortillas or tacos for 4

Avocado and Lime Cream

• 2 avocados
• ½ cup sour cream or cream
• grated rind and juice 1 large or 2 small limes

Method

1. Pan fry the beef mince in a dash of oil in a hot frying pan, breaking it up with the back of a spoon as it cooks. Set aside and brown onions in the pan with an extra dash of oil.
2. Return the mince and add tomato paste (optional), kidney beans, chopped tomatoes, tomato juice, green pepper, minced garlic and Mexican chilli powder and stir well until hot. Lower the heat, cover and simmer for 15 minutes.
3. Serve in tortilla or tacos with Avocado and Lime Cream and garnished with sour cream and green olives if wished.

Avocado and Lime Cream

1. Beat together the flesh avocados with sour cream or cream, and the grated rind and juice of limes. Season with salt and pepper and plenty of chopped fresh coriander.

Cooks Tips

Mexican chilli powder is available in spice sections of the supermarket. It is a blend of chilli powder, cumin, coriander and garlic. It is ideal to have on hand to use when cooking with these southern American flavours.