Always a favourite. Try flour tortillas instead of tacos or lavash or Mountain bread to reduce the fat and kilojoule count.

Serves 6

2 tablespoons water
2 medium onions, diced
1 clove garlic, crushed
500g lean minced beef
2 beef stock cubes
2 tablespoons tomato paste
2 cups water
2 teaspoons chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1 tablespoon cornflour
2 tablespoons water
1 x 425g can red kidney beans, drained
12 Tacos shells

• Heat the water in a large frying pan.  Add the onion and garlic and simmer gently until the onion is translucent.  Add the beef and turn up heat to medium-high.  Fry gently until browned.
• Lower the heat and add all remaining ingredients, except the beans, cornflour and remaining 2 tablespoons of water.  Stir mixture to combine.  Allow to cook, gently, for 30 minutes.
• In a cup, blend the cornflour and water to a smooth paste.  Add to the beef and stir and cook, stirring constantly, until the mixture thickens.  Add the beans to the pan and stir.  Bring mixture to the boil, then reduce heat to keep warm.

Serve with:
Warmed tacos shells on a platter with shredded lettuce, grated low fat cheese, finely chopped tomato and avocado cubes.