• 2 kg beef mince

• 4 taco seasoning sachets

• 1 1/2 cups water

• 1 tin black beans (see note 1 below)

• 1 tin tomatoes (whole peeled or diced)

• 1 jar tomato salsa (dip or taco salsa)

• Salt & pepper

• Optional: 1 tablespoon smoked paprika

1. In a large casserole pot brown the mince

2. Add the taco seasoning and water. Mix well.

3. Drain and rinse the black beans in a small sieve. Add to the mince and mix well.

4. Add tomatoes, salsa, smoked paprika and salt & pepper. Mix well.

5. Simmer the mince for 15 mins on medium. Stir once in a while to make sure it's not catching on the bottom of the pot.

6. Divide into 3-4 900ml to 1 lite containers and allow to cool in the fridge before you place in the freezer.

You can substitute the black beans for red kidney beans or cannellini beans. If you do don't add them until the last 5 minutes of simmering so they don't burn/catch on the bottom of the pan. These beans are softer and tend to sink to the bottom and burn.