Beef tacos with kidney beans and salsa

495 kcal · Protein 38 g · 20 min

Calories
495
Protein
38 g
Carbs
45 g
Fat
18 g

Per portion · Time: 20 min

  • Gluten-free

Ingredients (1 portion)

  • lean ground beef 5 %130 g
  • corn taco shells30 g
  • cabbage slaw100 g
  • salsa60 g
  • light sour cream30 g
  • kidney beans (cooked)60 g

Steps

  1. Brown the beef in a dry nonstick pan for 5 minutes, breaking it up.
  2. Add the drained kidney beans, cumin, smoked paprika, garlic, salt and a splash of water and cook for 4 minutes.
  3. Warm the taco shells in the oven at 180 °C for 3 minutes.
  4. Fill the shells with the beef, cabbage slaw and salsa and top with sour cream.

Dinner