Mexican mince and beans

Make Monday night, Mexican night with this moreish mince recipe.

Heat oil in a large, non-stick frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
Add taco sauce, 2 tablespoons lime juice and kidney beans. Cook, stirring, for 3 minutes or until beans are heated through. Season with salt and pepper.
Serve with diced avocado, tortillas, sour cream and lime wedges.

Source

1 tbsp vegetable oil

1 red onion, finely chopped

2 garlic cloves, crushed

500g chicken mince

2/3 cup taco sauce

1 lime, juiced

310g can red kidney beans, drained, rinsed

Diced avocado, warmed corn tortillas, sour cream and lime wedges, to serve

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