INGREDIENTS

• 1 jar (270g) Achari Tarka Sauce
• 500g beef mince
• 1 can (400g) red kidney beans
• Handful of chopped jelapenos

METHOD

• Brown the beef mince in 1 tbsp oil
• Add the can of kidney beans including the water
• Add a jar (270g) of Achari Tarka Sauce
• Add 50ml of water. Bring to the boil and simmer for 20-30 minutes on a medium/low heat with the lid on, stirring occasionally.
• Add a handful of chopped picked jelapenos and simmer for a further 2 minutes with the lid off.
• Can be serve with tortilla chips, guacamole and sour cream or in taco shells with cheese, boiled rice or even simply on a buttered jacket potato!