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Beef Tacos

Beef Tacos

Brought to you by: Candida Can Be Fun
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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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  • 500g organic beef mince
  • 2 large garlic cloves, peeled and crushed
  • 1 tsp oregano, dried or freshly chopped
  • 1 tsp ground cumin
  • 1 tsp mild paprika
  • 1 pinch cayenne pepper, (optional)
  • 1 medium carrot, peeled and diced
  • 1 red pepper, cored, deseeded and diced
  • 4 tomatoes, peeled and diced
  • 2 tbsp tomato purée, citric acid-free only
  • 1 pinch sea salt
  • 1 pinch black pepper, freshly ground
  • 3 leaves iceberg lettuce, shredded
  • 8 plain taco shells


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.

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