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.
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Brown the meat in oil, set aside and fry the onion in the same pan.
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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.
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Add the green pepper and allow to cook for a further 5 minutes.
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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!
