Mexican Beef Tacos …
Serves: 5
Ingredients …
  • 1 tbspn vegetable oil
  • 1 large white onion, chopped finely
  • 1 large clove garlic, crushed
  • 500g beef mince (I use heart smart)
  • 1 tspn cumin
  • 1 tspn smoked paprika
  • ¼ tspn ground chili powder
  • pinch cayenne pepper (leave this out if cooking for kids)
  • ½ cup beef stock
  • 1 x 400g can crushed tomatoes
  • pinch of salt (can be left out, if you prefer)
  • 2 tbspns fresh coriander, chopped
Method …
  1. Heat the oil in a frying pan and add the onion. Cook, stirring for approximately 2 minutes or until onion is just soft.
  2. Add garlic and simmer for a further 1 – 2 minutes.
  3. Add the beef mince, cook until browned making sure to break up the lumps with a wooden spoon.
  4. Add the cumin, paprika, chili, cayenne pepper and salt, stir through and simmer for 1 minute.
  5. Add beef stock and crushed tomatoes. Stir through and simmer very gently until stock is reduced and has mostly been absorbed by the meat, this will take approximately 10 – 15 minutes. Typically, the meat shouldn’t be too “wet” otherwise it will make the tacos sloppy.
  6. Remove meat from the heat and allow to cool for 5 – 10 minutes. This will ensure the meat isn’t too hot, particularly for the kids, and a bit more moisture will be absorbed while the meat is cooling.
  7. Just before serving, stir through the fresh coriander.
  8. Serve in taco shells with chopped tomatoes, grated cheese, lettuce, mashed avocado and sour cream.
Recipe by Mrs Organised at