Tonnes of Taco Tuesday Tacos
Just like in the Lego Movie – Taco Tuesday Nights are sure to be a hit with the kids, of course it can be on any night, not just Tuesdays!
There are lots of different versions of tacos but these bean tacos are great for one of those recommended meat free meals a week, and the mixture freezes really well and they are cheap to make, full of protein and a hit with kids.
- 8 tins baked beans
- 4 tins refried beans (find me in the Mexican food section at the supermarket)
- 3 packets taco seasoning mix (taste before adding the third packet as you may only need 2)
- 4 small brown onions (if this is too oniony for your kids just use 2)
- 8 cloves garlic
- 1 teaspoon chili (optional)
- 2 cups water
- 8 cups shredded greens like cos lettuce, baby spinach, kale, iceburg lettuce.
- 8 Fresh tomatoes, finely sliced
- 2 red capsicums, sliced into thin slivers
- 4 small red onions, thinly sliced
- 2 avocados seeded and thinly sliced
- 1 cup fresh sprouts
- 1 cup sour cream
- 2 cup finely grated carrot
- 2 cups finely grated cheese
- 4 packets taco shells
- 3-4 cups water
- Prepare all the salad ingredients.
- It is often a great idea to put each ingredient into bowls, clip seal bags in the fridge or to make a large platter style plate and cover and store in the fridge until needed. While it is a lot of grating and chopping – it is so worth it and if you end up with leftovers you can throw them in a wrap with (or without) some meat and you have lunches organised for the next day too.
- In a deep frying pan, fry the brown onions (leave the red for the taco salad ingredients) and garlic in some olive oil.
- Reduce heat and add in the refried beans from the tins and about 1 cup of water, carefully breaking it up and mixing with the onion, add more water if needed a bit at a time.
- Add seasoning sachets, mix through.
- Add in the tins of baked beans and mix together well, add in the remaining water.
- If needed you can add some additional water during cooking but you do not want it too runny.
- Stir over a medium heat for approximately 10-15 minutes, or until the whole mixture has a nice consistency.
- Warm taco shells for 1-2 minutes in a war oven.
- Serve taco bean mix straight from frying pan with a ladle alongside shells and salad ingredients and the sour cream in a bowl.
Note: the bean mixture can be made ahead and frozen.
The bean mixture is also great made into a pie topped with mashed potato if you have lots of leftovers.