Beef And Bean Tacos With Guacamole - cooking recipe

Ingredients

1 tbsp olive oil
1 None large onion, peeled and finely chopped
1 lb ground beef
2 tbsp tomato paste
2 tsp ground coriander
2 tsp ground cumin
1 x 14 oz can red kidney beans, rinsed, drained
1 cup chicken, beef or vegetable stock
1 None small avocado, peeled, stoned and diced
2 None tomatoes, diced
1 tbsp lime or lemon juice
6 drops hot sauce
8 None taco shells or flour tortillas
None None Shredded lettuce, to serve
1/2 cup cilantro, roughly chopped (optional)
None None Lime wedges, to serve

Preparation

Preheat the oven to 400\u00b0F. Heat half of the oil in a large frying pan over high heat. Add the onion and cook, stirring, for about 5 mins, until golden. Add the beef and cook for 5 mins, stirring to break up the lumps, until no longer pink. Add the tomato paste, 1 tsp ground coriander and 1 tsp ground cumin, and cook for 1 min. Add the beans and stock and season to taste. Reduce the heat to medium-low, cover and simmer gently for about 10 mins, until the mixture thickens.
Meanwhile, combine the avocado and tomatoes in a bowl. Stir in the lime or lemon juice, the remaining oil, hot sauce and the remaining ground coriander and cumin. Season to taste.
Place the taco shells or tortillas in the oven for a few mins, until warm.
Divide the shredded lettuce among the taco shells and fill with the beef and bean mixture. Top with a spoonful of guacamole and chopped cilantro, if using. Serve with lime wedges.