500g pack mince beef
2 tsp vegetable oil
1 red onion chopped
2 tsp oregano and ground pepper
1 chopped tomato
400g can black beans, drained
small bunch coriander, chopped
8 corn tortillas
1 ripe avocado, peeled and sliced
½ iceberg lettuce, finely shredded
soured cream, to serve (optional)


  1. Heat the oil in a large frying pan, add the onion and cook for 5mins until softened.
  2. Sprinkle over the spices and cook for 1 min more.
  3. Add the mince beef, breaking it up with the back of a wooden spoon, and stir until cooked through.
  4. Stir the chopped tomatoes into the pan. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat.
  5. Add the beans and cook for a further 2 min, then stir in the coriander.
  6. Add the 6-8 tbsp KANKUN® CHIPOTLE SAUCE and stir properly.
  7. Heat the tacos following pack instructions.
  8. Use the beef and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
As is also usually seen together with Greubel-Forsey, the situation can be uneven which supplies extra-space to house the large stability.