SERVES: 6 People
COOKING TIME: 3 Hours
1⁄2 cup (125ml) dried kidney beans
1⁄2 cup (125ml) dried sugar beans
1 litre of water
1kg beef, sliced
2 Tbsp (30ml) oil
1 onion, finely chopped
1 x 410g tin chopped tomatoes
2 Tbsp TOP CLASS Spice Bowl Steak & Chops Flavour
1 cup (250ml) of hot water
3 Tbsp TOP CLASS Soup Chilli Beef Flavoured
1 Tbsp sugar
1 green pepper, sliced
soft or hard shell tacos
Rinse the beans. Place in a pot with 1 litre of water and bring to the boil. Turn off the heat and leave the beans to stand for an hour.
Brown the meat in oil, set aside and fry the onion in the same pan.
Drain the beans. Add the beans, meat and onions together with the tomatoes, 2 Tbsp of TOP CLASS Spice Bowl, water, TOP CLASS Soup powder and sugar and allow to simmer for 1 1⁄2 hours or until meat is tender.
Add the green pepper and allow to cook for a further 5 minutes.
Warm the tacos as per the pack instructions and stuff them with the meat filling.
Make it authentic with sour cream, dhania, grated gouda and diced avocado….lots of it!