Crispy Beef Tacos
with Lettuce, Tomato and Cheese
Yum, Yum. Yum!
20 min
Yum, Yum. Yum!
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Ingredients
Number of People:
Filling
Lean beef mince
350 Grams
Red onion
1 Piece
Olive oil
1 Tbsp
Salt
1 Tsp
Garlic cloves
2 Piece
Taco seasoning
10 Grams
Chilli powder
2 Grams
Paprika powder
2 Grams
Brown sugar
5 Grams
Tomato passata
200 Grams
Black pepper
1 Tsp
Fresh coriander
15 Grams
To serve
Taco shells
12 Piece
Romaine lettuce
200 Grams
Tomatoes
1 Piece
Grated cheddar
60 Grams
Sour cream
90 Grams
Tips for fussy eaters
Leave the chilli powder out.
Pro tip
In Mexico, Taco translates to light lunch (kind of)!
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 180°C/160°C fan. Finely chop the Romaine lettuce and dice the tomatoes. Place the lettuce, grated cheddar and tomatoes in separate bowls.
2 Fry onion
Peel and chop the onion. Peel and crush the garlic. Heat a pan over a medium-low heat with a drizzle of oil and fry the onion with a pinch of salt for 5 min or until softened.
3 Fry beef
Add the beef mince and fry for 5 min until browned. Add the garlic, taco seasoning (spicy!), chilli powder (spicy!), paprika and sugar. Cook for 1-2 min further.
4 Simmer
Add the tomato passata. Simmer over a medium-low heat for 5 min or until the sauce has thickened to a stew. Season with salt and pepper to taste.
5 Serve
Meanwhile, arrange the taco shells on a baking tray and warm them in the oven for 2-3 min. Chop the fresh coriander. Remove the meat sauce from the heat and add the chopped coriander.
6 Serve
Load the warmed taco shells with the beef filling, lettuce, tomatoes, grated cheese and sour cream.
Tips for fussy eaters
Leave the chilli powder out.
Pro tip
In Mexico, Taco translates to light lunch (kind of)!
Allergens
May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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