Serving Size:
4 – 5
Time:
45 mins
Difficulty:
Easy
Ingredients
- 10-12 corn taco shells
- 1 onion, finely chopped
- 1 tbsp olive oil
- 2 cloves of garlic, crushed
- 500g lean minced beef
- 1½ tsp cumin
- 1 pinch of paprika
- ½ beef stock cube
- 1 cup of cold water
- 1-2 green or red chillies (optional)
- iceberg lettuce, roughly chopped
- Monterey Jack or cheddar cheese to serve (grated)
- Tomato Salsa
- 2 ripe tomatoes
- 1 spring onion
- ⅓ cup of fresh coriander, chopped
- ½ a lime
- Guacamole
- ½ red onion, finely chopped
- 2 ripe avocados
- ½ lime
- ¼ cup fresh coriander, chopped
- 1-2 tomatoes (optional)
- cracked pepper
- pinch of salt
directions
- Preheat the oven to 180℃.
- Finely chop the onion, peel and crush the garlic and dice the chillies. Add ½ the stock cube to one cup of water and stir.
- Heat 1 tbsp of olive oil in a large frying pan over a low-medium heat. Add the onion and pepper, mixing until softened and the onion is a little transparent.
- Keep the pan on a low-medium heat and add the garlic, paprika and cumin – cook, stirring regularly for 1-2 minutes or until fragrant.
- Add the beef and turn up to a medium-high heat. Stir to break up the mince and cook until brown.
- Pour over the beef stock in water, and simmer covered for 30 minutes or until completely reduced. Uncover if there is too much liquid.
- To make the salsa, combine the chopped tomatoes, sliced spring onion and coriander in a medium sized bowl. Mix to combine and add the lime juice.
- To make the guacamole, mash the avocados with a fork in a medium bowl. Stir through the chopped red onion, tomato and coriander. Add the lime juice and cracked pepper and salt to taste. Stir to combine.
- To finish, place taco shells in the oven on a lined baking tray for 3-4 minutes until crisp. Check on them regularly to ensure they don’t burn.
- Serve the beef, salsa, guacamole, chopped lettuce and a bowl of cheese in bowls to allow your dinner guests to build their own tacos.