Beef & Red Kidney Bean Smash Tacos
Directions
Place red kidney beans into a bowl and smash them up with a fork until chunky but not totally mushed. Add mince meat to the bowl, season with salt and pepper and mix well with the beans.
Lay flour tortillas onto a flat surface. Divide beef and bean mixture into 10 balls (70g each) and flatten onto the tortillas so that the mixture is all the way to the edge, press down firmly into an even layer. Make all 10 before you start cooking.
Heat a large frypan with a little oil and place tortillas into the pan meat side down. Cook for 2-3 minutes until browned then flip and cook for a further minute on the tortilla side.
Place a slice of cheese on top of the meat and cook a further minute to allow the cheese to melt. Repeat with the remaining tortillas. As you are doing this, place the cooked tacos on a wire rack and keep them warm in the oven at 120ºC.
Serve with lettuce, chopped pickles, burger sauce and red onions.
- Get creative with your fillings and add chopped tomatoes, diced white onions and guacamole if desired.
- 1 pack (drained) McKenzie's Red Kidney Beans in Tetra Pak
- 500g beef mince
- To taste, McKenzie's Australian Natural Sea Salt Large Grinder
- To taste, McKenzie's Whole Black Peppercorn Large Grinder
- 2 tbs canola oil
- 10 cheese slices
- 10 small flour tortillas
- 1/4 head of iceberg lettuce, finely shredded
- 10 dill pickles, finely chopped
- To taste, burger sauce
- 1/2 red onion, finely sliced
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