This is a relatively quick and simple dinner for after work. Connor loves these - he had 8 last night... the joys of feeding a 12 year old boy! It has plenty of hidden veggies and none of those strangely coloured packaged spices - you don't need them.
Good splash olive oil
750g beef mince
2 cloves garlic - crushed
1 red onion - finely chopped
1 red capsicum - diced
2 bird's eye chillis - finely chopped
2 fresh limes
1/2 bunch coriander - finely chopped
salt and pepper
2 tins of red kidney beans - drained
2 cobs of corn - remove corn from the cob
1 bottle of Passata (tomato puree or tinned tomatoes work too)
2 big handfuls of baby spinach
2 10 packs of stand and stuff taco shells
lots of grated tasty cheese
Heat the oil in a large non-stick pan and fry the garlic, onion, capsicum, 1/2 the coriander, salt, pepper and the zest of one lime over medium heat until soft and fragrant. Add the mince and fry until brown, making sure you stir regularly to break up the mince. It will take 5 - 10 mins. Squeeze the juice of one lime over the mince to help break it up and add flavour.
Once the meat is brown add the kidney beans and the corn and stir through, add the passata and a little water (I use it to clean out the sauce from the bottle and then tip into the pan) and simmer stirring occasionally until the sauce is thick and rich looking, approx. 12 mins.
While the sauce is cooking grate your cheese, shred your lettuce, make your guacamole and heat the oven for the taco shells (as per the packet).
When the sauce is looking good, pop the taco shells in the oven and stir the baby spinach into the sauce (until its combined) and add the coriander, the juice of the other lime and some pepper and salt to taste if need be).
Pull out the shells and everyone can gather in the kitchen and assemble (I should just do it because we always end up in a bit of a mess, but it's nice to do it together).