Chili Beef And Bean Tacos - cooking recipe

Ingredients

1 cup plus 1 1/2 tbsp vegetable oil
8 small flour tortillas
1 None onion, finely chopped
2 cloves garlic, crushed
1 lb ground beef
1 pkg (1 oz) taco seasoning mix
1 can (15 oz) kidney beans, drained and rinsed
1/3 cup chopped flat-leaf parsley
1 None avocado, chopped
1 large tomato, chopped
2 None green onions, thinly sliced
1 tbsp lemon juice
1/2 cup grated Cheddar cheese
2/3 cup sour cream

Preparation

For the crisp tortilla shells, line a deep baking pan with paper towels. Place a large rolling pin on the pan. Heat 1 cup of the oil in a large heavy-bottomed deep skillet on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
Shallow-fry tortillas, one at a time, for 30 seconds each side or until golden. Using tongs, carefully remove tortilla from oil. Working quickly, place tortilla over rolling pin and use tongs to shape into a taco shell. Let stand until cool and crisp.
Heat 1 tbsp of the oil in a large saucepan on high heat. Add onion, garlic and ground beef; cook, stirring to break up lumps, for 5 mins or until beef is browned. Add seasoning mix and beans; cook and stir for 1 min or until fragrant.
Add 1/2 cup water and half the parsley; cook and stir for 7 mins or until mixture thickens.
For the salsa, place avocado, tomato, green onion, lemon juice, remaining 1/2 tbsp oil and remaining parsley in a bowl; stir to combine. Divide beef mixture among tortilla shells. Top with salsa, cheese and sour cream.