Beef and Bean Tacos

2 cloves garlic, crushed
400g minced beef
1 teaspoon chilli powder
1 teaspoon ground cumin
2 x 300g cans red kidney beans, rinsed, drained
1 1/3cup tomato paste
1 cup water
2 medium tomatoes, chopped coarsely
8 taco shells
1/2 small iceberg lettuce, shredded finely

for the salsa cruda
1/2 cucumber, deseeded, chopped finely
1 small red onion, chopped finely
2 small tomatoes, deseeded, chopped finely
2 teaspoons mild chilli sauce

Preheat oven to moderate 180ºC / 160ºC (fan-assisted).

Heat lightly oiled large non-stick frying pan; cook garlic and beef, stirring, until beef is browned all over. Add chilli, cumin, beans, paste, the water and tomato; cook, covered, over low heat about 15 minutes or until mixture thickens slightly.

Meanwhile, toast taco shells, upside down and uncovered, on baking tray in oven for 5 minutes.

Just before serving, fill shells with beef mixture, lettuce and salsa cruda - (combine the salsa cruda ingredients in smal bowl)