Chili Beef And Bean Tacos

1. 1

   For the crisp tortilla shells, line a deep baking pan with paper towels. Place a large rolling pin on the pan. Heat 1 cup of the oil in a large heavy-bottomed deep skillet on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

2. 2

   Shallow-fry tortillas, one at a time, for 30 seconds each side or until golden. Using tongs, carefully remove tortilla from oil. Working quickly, place tortilla over rolling pin and use tongs to shape into a taco shell. Let stand until cool and crisp.

3. 3

   Heat 1 tbsp of the oil in a large saucepan on high heat. Add onion, garlic and ground beef; cook, stirring to break up lumps, for 5 mins or until beef is browned. Add seasoning mix and beans; cook and stir for 1 min or until fragrant.

4. 4

   Add 1/2 cup water and half the parsley; cook and stir for 7 mins or until mixture thickens.

5. 5

   For the salsa, place avocado, tomato, green onion, lemon juice, remaining 1/2 tbsp oil and remaining parsley in a bowl; stir to combine. Divide beef mixture among tortilla shells. Top with salsa, cheese and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.