1

Mist a large frying pan with cooking spray and cook the onion, celery and pepper over a medium heat for 5 minutes until soft. Add the garlic, chilli powder, cumin, paprika and cinnamon, and cook for 1 minute until fragrant.

2

Turn up the heat to high and add the mince, cooking for 8-10 minutes and breaking up any lumps of meat with a wooden spoon. Once the mince has browned, add the kidney beans, tomatoes and 100ml cold water and stir to combine. Crumble the stock cube over the top and stir. Bring to the boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. If the mixture starts to look a little dry, add a splash more water.

3

Meanwhile, make the salsa by combining the cucumber, red onion and chilli with the lime juice and chopped coriander.

4

Heat the taco shells to pack instructions. Transfer the chilli mixture to a large serving bowl and bring to the table. Divide the chilli between the taco shells and lettuce cups and top each one with a scattering of the salsa and 1⁄2 tbsp of the soured cream. Serve 2 tacos per person.