Ingredients

• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 345g Old El Paso Jumbo Taco Kit
• 1 green capsicum, deseeded, finely chopped
• 400g can kidney beans, rinsed, drained
• 100g (1 cup) grated colby cheese
• Finely shredded iceberg lettuce, to serve
• 1 tomato, chopped
• 1 avocado, chopped
• Lime cheeks, sour cream to serve (optional)
• Chopped fresh chilli, to serve (optional)

Method

• Step 1 Preheat oven to 180°C/160°C fan forced. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the onion, stirring, for 3-4 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds. Add the mince and cook, stirring with a wooden spoon to break up any lumps, until browned.
• Step 2 Stir in the taco spice mix and capsicum. Cook for 3-4 minutes, until capsicum has softened slightly. Add the beans and cook, stirring, for 2-3 minutes, until warmed through. Remove from heat.
• Step 3 Divide beef mixture among taco shells, standing filled tacos in a large baking dish, lightly touching each other to help them stay upright. Sprinkle with cheese. Bake for 15-20 minutes or until golden and the cheese has melted.
• Step 4 Top the tacos with lettuce, tomato, avocado and taco sauce. Serve with sour cream, lime cheeks and chilli, if you like.