Taco Melts

Ingredients (serves 4)

• 1 tablespoon olive oil
• 400g beef mince
• 1 garlic clove, crushed
• 35g packet taco seasoning mix
• 400g can crushed tomatoes
• 125g can red kidney beans
• 4 small pita breads
• 100g tasty cheese, grated
• sour cream, to serve
• lime wedges, to serve

• Guacamole

• 1 medium avocado, halved, stone removed, chopped
• 1 medium tomato, seeded, finely chopped
• 1 small red onion, finely chopped
• 1 tablespoon chopped coriander leaves
• 2 teaspoons lime juice

Method

1. Make guacamole: Place avocado in a bowl. Mash with a fork. Add tomato, onion, coriander and lime juice. Stir to combine. Cover and refrigerate.
2. Heat oil in a medium frying pan over medium-high heat. Add mince and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add seasoning. Cook for 1 minute or until aromatic. Stir in tomatoes and beans. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until thickened.
3. Meanwhile, preheat grill on high. Grill pita breads for 2 minutes on one side or until browned.
4. Top toasted pita breads with mince mixture and cheese. Grill for 2 to 3 minutes or until cheese is melted. Serve with guacamole, sour cream and lime wedge