Chilli beef tacos

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4


1½ tbsp essential Waitrose olive oil

2 onions, finely sliced

2 garlic cloves, crushed

400g essential Waitrose British beef rump steak

1 red chilli, deseeded and chopped

400g can essential Waitrose kidney beans

3 essential Waitrose tomatoes, chopped

½ x 20g pack coriander

1 lime

1 tsp ground cumin

½ tsp cayenne pepper

8 taco shells

1 iceberg lettuce, shredded


  1. Heat 1 tbsp olive oil in a large frying pan and cook the onions over a medium heat for 15 minutes until soft and browned; add half the garlic and cook for 1 minute. Meanwhile, cut the beef into thin strips, then make the salsa. For this, mix the chilli, remaining garlic, drained and rinsed kidney beans, tomatoes, coriander and the juice of ½ lime; season.
  2. Transfer the onions to a bowl. Return the pan to a high heat, add ½ tbsp oil and brown the meat in batches. Put all the meat and the onions back in the pan, add the spices and cook for 1 minute.
  3. Squeeze the remaining lime juice over the meat. Serve in taco shells with the lettuce and salsa.