Chilli mince and vegetable tacos
Everybody loves tacos and if you make too much chilli, you can reheat it for lunch the next day.
- Heat oil in a large pan on a medium heat and fry the chopped onion, chilli and garlic for about 10 minutes until softened.
- Add the mince, paprika, tomatoes, sugar and wine. Season, then simmer for 10 to 12 minutes.
- Add the beans and vegetables and cook for a further 5 minutes.
- Season with salt and pepper to taste, then spoon into the taco shells and serve with sour cream and grated cheese.