Spicy ground pork with pinto beans served in crispy corn taco shells.
Top with your favorite accompaniment (see method for ideas).
if you can't get tinned pinto beans you can either boil some dry up yourself (follow instructions on packet) or substitute with similar beans such as red kidney or borlotti beans.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Herbs and Spices Required:
1/2 - 1 tsp depending on taste Ground Chilli
4 tsp Fajita Seasoning
1/4 tsp Ground Black Pepper
1 lb minced pork
1/2 tsp salt
1 large onion, sliced
3 cloves garlic, minced
14 oz / 400g tin pinto beans (or similar), undrained
1 tbsp white wine vinegar
8 crispy corn taco shells
garnishes to suit (see method)
Herbs and Spices as listed above
heat a large pan over a high heat. Add the salt, and toss around for a few seconds, then add the minced pork, onion, chili powder, garlic and pepper. Cook stirring continually for 5 - 6 minutes. Take care to not let the meat catch the bottom of the pan. Add the tin of beans, including the liquid, the vinegar and about 2 fl oz / 55ml of water. Stir well and bring back to the boil. Allow to simmer for 10 minutes. Most of the liquid should evaporate so the mixture is not too runny. As it thickens continue to stir to prevent sticking. Watch out for spitting. Check for seasoning and then serve.
Spoon into the crispy taco shells warmed in the oven. Top with garnishes of your choice. For instance:
Finely chopped spring onion
Freshly chopped coriander