Beef Tacos
By Candida Can Be Fun
Published on 18 April 2022
For a perfect night in with friends, serve these with my Guacamole, Hummus and Salsa Dip recipes for a full Mexican meal. My four year old daughter also loves these.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 1 tsp of oregano, dried or freshly chopped
- 2 tbsp of tomato purée, citric acid-free only
- 1 pinch of sea salt
- 1 pinch of black pepper, freshly ground
- 2 large of garlic cloves, peeled and crushed
- 1 tsp of ground cumin
- 1 tsp of mild paprika
- 1 pinch of cayenne pepper, (optional)
- 1 medium carrot, peeled and diced
- 1 red pepper, cored, deseeded and diced
- 4 tomatoes, peeled and diced
- 8 plain taco shells
- 500 g of organic beef mince
- 3 leaves iceberg lettuce, shredded
Method
Step 1
Heat a wok on a medium heat. Add the beef mince and fry until it browns. Stir constantly to prevent burning.Step 2
Break up the mince as it cooks and then drain off any excess oil (approx 6 tbsp!)Step 3
Add the garlic and spices to the mince and fry for a further couple of minutes, stirring occasionally.Step 4
Put in the carrot and pepper and stir-fry for about 5 minutes until they start to soften.Step 5
Mix in the tomatoes and tomato purée.Step 6
Cover with lid and simmer for about 15 - 20 minutes, stirring often, until the carrots and peppers are cooked.Step 7
Preheat the oven to 180o/350oF/gas mark 4.Step 8
Place the taco shells on a tray with the top opening end down and warm in the middle of the oven for 2 - 3 minutes.Step 9
Stuff the shells with the meat mixture and lettuce.