Make Monday night, Mexican night with this moreish mince recipe.

Prep Time : 0:10 | Cook Time : 0:12 | Total Time : 0:22 | Serving : 4 person.

Ingredients

• 1 tablespoon vegetable oil

• 1 red onion, finely chopped

• 2 garlic cloves, crushed

• 500g Lilydale Free Range Chicken Mince

• 2/3 cup (200g jar) taco sauce

• 1 lime, juiced

• 310g can red kidney beans, drained, rinsed

• Diced avocado, to serve

• Warmed corn tortillas, to serve

• Sour cream, to serve

• Lime wedges, to serve

Method

• Step 1

  Heat oil in a large, non-stick frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.

• Step 2

  Add taco sauce, 2 tablespoons lime juice and kidney beans. Cook, stirring, for 3 minutes or until beans are heated through. Season with salt and pepper.

• Step 3

  Serve with diced avocado, tortillas, sour cream and lime wedges.