Beef & White Cannellini Bean Tacos
By Morrisons
Published on 22 December 2025
A family favourite with a nutritious twist. These 30-minute tacos use rump steak and creamy Bold Bean white cannellini beans to create a filling that is high in protein and a great source of fibre.Time and servings
30 minsTotal time
3Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 1-2 fillets Rump Steak (approx. 200-225g total), cut into strips
- 1 Old El Paso Taco Kit, Contains taco shells, seasoning, and salsa.
- 570g jar Bold Bean Queen White Cannellini Bean, Drained and rinsed.
- 4 tbsp Fage Total 0% Fat Strained Yoghurt Frylight Olive Oil Spray
- ½ medium onion
- 2 cloves garlic
- Salt, to taste
- Pepper, to taste
Method
Step 1
Cut the Rump Steak into very small dice or slice it finely. Drain and rinse the Bold Bean Queen White Cannellini Beans.Step 2
Heat a large frying pan or skillet. Spray lightly with Frylight Olive Oil Spray.Step 3
Cook the diced or minced rump in the pan until it is fully browned. Drain off any excess liquid or fat.Step 4
Add the drained and rinsed white cannellini beans to the meat.Step 5
Add the Taco Seasoning Mix from the kit and a splash of water.Step 6
Simmer for a few minutes. Gently mash some of the beans against the side of the pan to create a thicker, creamier texture for the filling.Step 7
While the filling simmers, follow the kit instructions to warm the taco shells.Step 8
Spoon the meat and bean filling into the warmed taco shells.Step 9
Top the filling with the Taco Salsa provided in the kit.Step 10
Add a spoonful of the Fage Total 0% Fat Strained Yoghurt as a cooling topping. Serve immediately.