Kidney Bean Taco Meat

Heat oil on high heat in a large deep frypan (with a lid) or a medium sized saucepan.

Peel and dice the onion and grate the carrot. Keep them separate.

Once the oil is heated saute the onion in it. Once the onion has softened and turned translucent, add the meat to the pan and brown it.

Once the meat is browned add the carrot, taco seasoning, Season-All, Middle Eastern seasoning and sweet chili sauce to the pan. Stir well. Reduce the heat to low and add the kidney beans (undrained) and stir well. If it doesn’t seem moist enough, you can fill the kidney bean can about 1/4 full with water and add it to the pan (but remember the lid will be on when cooking so it will retain most of its moisture).

Place lid on and leave it to simmer (coming back to stir a few times) for 15 minutes or until the kidney beans are soft.

Serve in taco shells or on burritos or tortillas with cheese, lettuce, tomato, gaucamole or whatever you want! This recipe can also be used with nachos (I’ve tried it and it’s yum).