INGREDIENTS

• 2 tbsp vegetable oil

• 2 lbs ground beef

• 2 tbsp cajun seasoning

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp smoked paprika

• ½ cup tomato puree

• ½ can kidney beans, drained and rinsed

• 1 lb green cabbage

• ½ bunch cilantro, chopped

• 1 oz lime juice

• ½ cup mayonnaise

• Salt and pepper to taste

• Corn tortillas, to serve

• Cheddar cheese, to serve

DIRECTIONS

In a large sauté pan, heat vegetable oil over medium high heat. Once the pan is hot, add ground beef and begin breaking it up with a large spoon. Once the beef is browned and mostly cooked through, add in the dry seasonings and kosher salt and cook for 2 minutes. Next, add the tomato puree and kidney beans and cook until the tomato puree has thickened up nicely, about 3 minutes. Taste for seasoning.

For the coleslaw, finely shred the cabbage. In a mixing bowl, stir together the mayonnaise, lime juice, cilantro, salt and pepper. Add the cabbage and toss until well mixed. Taste for seasoning.

 Serve with corn tortillas and garnish with the cheddar cheese.