Heat oil in a medium saucepan, add Birds Eye Chopped Onions and beef, cook for 2-3 minutes or until browned. Add red capsicum and cook for 1-2 minutes or until tender.
Stir in taco seasoning, beef stock and Leggo's Tomato Paste. Cover and simmer for 10 minutes stirring occasionally.
Add drained Edgell Red Kidney Beans and cook for a further 5 minutes. Serve with sour cream, avocado and toasted or warmed tortillas.
Delicious as a filling for tacos, burritos or enchiladas.