|Photo: Beef and bean tacos recipe|
Photography by Cath Muscat
Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
Cooking Time 20 minutes
750g beef fillet (see note)
160g sachet Maggi Portuguese ten minute marinade
2 x 400g cans butter beans, drained, rinsed
1 large red capsicum, finely chopped
1 garlic clove, crushed
2 tablespoons olive oil
2 tablespoons lime juice
1/3 cup fresh coriander leaves
10 flour tortillas
50g baby spinach
Place beef in a large glass or ceramic dish. Add approximately 3/4 of the marinade. Turn to coat. Set aside for 10 minutes to marinate. Heat a greased chargrill or barbecue plate on medium heat. Cook, turning and brushing occasionally with remaining marinade for 15 minutes, for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice thinly.
Meanwhile, place beans, capsicum, garlic, oil, lime juice and coriander in a bowl. Toss to combine. Season with salt and pepper.
Heat tortillas following packet directions. Divide beef evenly between tortillas. Top with spinach and bean mixture. Serve.
Budget tip: Use beef rump steak instead of the fillet and save around $12 in total.
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour.
Super Food Ideas - October 2011, Page 62
Recipe by Emma Braz
More kids food from the Lebanese recipes Kitchen:
Banana split bake
Open chicken pies
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