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Beef Tacos

Beef Tacos

By Candida Can Be Fun
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.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

9 steps

  1. Step 1

    Heat a wok on a medium heat. Add the beef mince and fry until it browns. Stir constantly to prevent burning.

  2. Step 2

    Break up the mince as it cooks and then drain off any excess oil (approx 6 tbsp!)

  3. Step 3

    Add the garlic and spices to the mince and fry for a further couple of minutes, stirring occasionally.

  4. Step 4

    Put in the carrot and pepper and stir-fry for about 5 minutes until they start to soften.

  5. Step 5

    Mix in the tomatoes and tomato purée.

  6. Step 6

    Cover with lid and simmer for about 15 - 20 minutes, stirring often, until the carrots and peppers are cooked.

  7. Step 7

    Preheat the oven to 180o/350oF/gas mark 4.

  8. 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.

  9. Step 9

    Stuff the shells with the meat mixture and lettuce.