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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Beef red bean, egg taco with salsas to go

Beef red bean, egg taco with salsas to go
Prep time20 min
Cook time10 min
Total time30 min
Servings6
01

Ingredients

  • 500 g beef mince
  • 1 tbsp olive oil
  • 1 x 400g tin of kidney beans
  • 1 Spanish onion, diced
  • 1.2 tsp salt
  • 1 tsp pepper
  • 2 eggs
  • 1 tsp taco seasoning
  • 1.2 tsp chilli powder
  • 1.2 tsp garlic powder
  • 12 mini tortillas

Tomato

  • 200 g tin of crushed tomatoes
  • 6 cherry tomatoes, quartered
  • 1.2 Spanish onion, finely sliced
  • 1 small handful of coriander
  • 1 Juice of ½ a lime

Mango

  • 1.2 mango
  • 1 corn cob, grilled
  • 2 radishes
  • 6 mint leaves, finely chopped

Jalapeño and peach

  • 250 g pickled jalapeños, drained & roughly chopped
  • 1 peach, diced
02

Step-by-step method

  1. 01
    For the beef mince heat a pan with olive oil, cook the diced onion for 1 minute and add the beef mince. Cook for a further 4 mins until golden brown. Add the spices and strained kidney beans cook for a further 5 mins on a medium heat. At the last minute fold through the egg and take off the heat. Keep stirring the beef mixture so all the egg is evenly distributed and scrambled.
  2. 02
    For the tomato salsa, combine all the ingredients and quarter the cherry tomatoes. Finish with a squeeze of lime juice and coriander sprigs. Grill the corn cob for 4 mins and slice the corn from the cob, mix with the diced mango, shredded radish and mint. For the jalapeño salsa strain, chop and mix with diced peach.
03

Chef's tips

  • For an alternative cut, try beef rump and marinate it in the same spices. BBQ and slice into strips once cooked for an alternative to mince and finish with a fried egg instead of scrambled.