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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Make it Mexican for a healthy meal packed with summer goodness and succulent NZ Pork
1 Tbsp vegetable oil
1 onion, sliced
2 x 400g cans kidney beans, rinsed, drained
35g sachet taco seasoning
¼ c finely chopped jalapeños
¼ c finely chopped parsley
8 taco shells
1 avocado, seeded, finely chopped
1 c shredded red cabbage
2 tomatoes, diced
½ c grated tasty cheese
1 Tbsp vegetable oil
1 onion, sliced
2 x 400g cans kidney beans, rinsed, drained
35g sachet taco seasoning
¼ c finely chopped jalapeños
¼ c finely chopped parsley
8 taco shells
1 avocado, seeded, finely chopped
1 c shredded red cabbage
2 tomatoes, diced
½ c grated tasty cheese
Preheat oven to 180°C. In a large frying pan, heat oil on medium.
Sauté onion for 2-3 minutes or until tender. Add NZ Pork, cooking for 4-5 minutes, breaking up the lumps.
Stir in kidney beans and taco seasoning, cooking for 3-4 minutes or until liquid evaporates.
Mix through jalapeños and parsley.
Place taco shells on an oven tray. Bake for 5 minutes or until heated through.
Serve taco shells filled with NZ Pork and bean mix, avocado, cabbage, tomato and cheese
Use the filling in tortillas, if you like. Arrange in an oven dish, spread with salsa and sprinkle with cheese.
Bake for 10-15 minutes or until bubbling and melted.
Make it Mexican for a healthy meal packed with summer goodness and succulent NZ Pork
250g NZ Pork mince
1 Tbsp vegetable oil
1 onion, sliced
2 x 400g cans kidney beans, rinsed, drained
35g sachet taco seasoning
¼ c finely chopped jalapeños
¼ c finely chopped parsley
8 taco shells
1 avocado, seeded, finely chopped
1 c shredded red cabbage
2 tomatoes, diced
½ c grated tasty cheese
Preheat oven to 180°C. In a large frying pan, heat oil on medium.
Sauté onion for 2-3 minutes or until tender. Add NZ Pork, cooking for 4-5 minutes, breaking up the lumps.
Stir in kidney beans and taco seasoning, cooking for 3-4 minutes or until liquid evaporates.
Mix through jalapeños and parsley.
Place taco shells on an oven tray. Bake for 5 minutes or until heated through.
Serve taco shells filled with NZ Pork and bean mix, avocado, cabbage, tomato and cheese
Use the filling in tortillas, if you like. Arrange in an oven dish, spread with salsa and sprinkle with cheese.
Bake for 10-15 minutes or until bubbling and melted.
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