Crispy Beef Tacos

with Lettuce, Tomato and Cheese

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Instructions

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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.

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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.

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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.

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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.

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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.

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6 Serve

Load the warmed taco shells with the beef filling, lettucetomatoesgrated cheese and sour cream.

Tips for fussy eaters

Leave the chilli powder out.

Pro tip

In Mexico, Taco translates to light lunch (kind of)!

Yum, Yum. Yum!

Cooking Time: 20 min

Cals 1131 · Prot 55 · Carbs 90 · Fat 64

Ingredients

Number of people

Filling

Lean beef mince 350 Grams
Red onion 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Garlic cloves 2 Pieces
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 Pieces
Romaine lettuce 200 Grams
Tomatoes 1 Piece
Grated cheddar 60 Grams
Sour cream 90 Grams

Yum, Yum. Yum!

Cooking Time: 20 min

Cals 1131 · Prot 55 · Carbs 90 · Fat 64

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

6 Serve

Load the warmed taco shells with the beef filling, lettucetomatoesgrated cheese and sour cream.

Tips for fussy eaters

Leave the chilli powder out.

Pro tip

In Mexico, Taco translates to light lunch (kind of)!

Ingredients

Number of people

Filling

Lean beef mince 350 Grams
Red onion 1 Piece
Olive oil 1 Tbsp
Salt 1 Tsp
Garlic cloves 2 Pieces
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 Pieces
Romaine lettuce 200 Grams
Tomatoes 1 Piece
Grated cheddar 60 Grams
Sour cream 90 Grams
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