Beef mince is one of the most affordable and versatile ingredients available. It cooks quickly and takes on flavours of herbs and spices, allowing you to create a variety of exciting dishes.


  • 500g beef mince

  • 1 tbsp olive oil

  • 1 x 400g tin kidney bean

  • 1 Spanish onion, diced

  • 1/2 tsp salt

  • 1 tsp pepper

  • 2 eggs

  • 1 tsp taco seasoning

  • 1/2 tsp chilli powder

  • 1/2 tsp garlic powder

  • 12 mini tortillas

  • Tomato Salsa

  • 200g crushed tinned tomato

  • 6 cherry tomatoes, quartered

  • 1/2 Spanish onion, finely sliced

  • Small handful of coriander

  • 1/2 lime, juice

  • Mango Salsa

  • 1/2 mango

  • 1 corncob, grilled

  • 2 radishes

  • 6 mint leaves, finely chopped

  • Jalapeño and Peach salsa

  • 250g pickled jalapeño, drained & roughly chopped

  • 1 peach, diced


  • 1.

    To prepare the mince heat a pan with olive oil, cook the diced onion for 1 minute and add the beef mince. Cook for a further 4 minutes until golden brown. Add the spices and strained kidney beans cook for a further 5 minutes on a medium heat. At the last minute fold through the egg and take off the heat. Keep stirring the beef mixture so all the egg is evenly distributed and scrambled.

  • 2.

    For the tomato salsa, combine all the ingredients and quarter the cherry tomatoes.

  • 3.

    Finish with a squeeze of lime juice and coriander sprigs.

  • 4.

    Grill the corncob for 4 minutes and slice the corn from the cob. Mix together with the diced mango, shredded radish and mint. For the jalapeño salsa strain, chop and mix with diced peach.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 471kj
  • Fat Total 22g
  • Saturated Fat 7g
  • Protein 24g
  • Carbohydrate 45g
  • Sugar 10g
  • Sodium 535mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Instead of mince, try using beef rump or flank and marinate it in the same spices.
BBQ and slice into strips once cooked and finish with a fried egg instead of scrambled!
Don’t be scared to be experimental with your salsas. Try out different flavours to compliment the beef in your own favourite way.

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