Tasty Tacos

The recipe for our tasty taco mince is very similar to our Bolognese (in the recipe section).  The only difference is that we add a few spices.  Our trick, is to double the amount of Bolognese we make, then use half of it for tacos later in the week.  A great time saver! You can even freeze the mince for up to 2 weeks if you don’t need it all straight away. 

Ingredients (serves 4)

8 – 12 taco shells

1 tbsp garlic infused olive oil

400g chopped tomatoes

1 red pepper (diced)

3 – 4 spring onions, green part only (chopped) 

400g beef mince (ideally lean, grass fed)

2 tbsp tomato purée 

1/2 tsp paprika

1/2 tsp cayenne pepper

A pinch of salt and pepper 

100g cheddar cheese

1 lime

1 – 2 chilies 

Sour cream or lactose free alternative (optional)

Method

1. Heat 1 tbsp garlic infused oil in a pan, on a medium heat.

2. Add the spring onions and cook for 2/3 minutes, until softened.

3. Add the mince and cook until browned, stirring regularly so it separates and does not stick together.

4. Put in the diced peppers and cook for a further 4/5 minutes.

5. Pour in the chopped tomatoes and add the purée, spices and a pinch of salt and pepper.

6. Stir all the ingredients together and bring to the boil.

7. Reduce to a low heat, cover and allow to cook for 30/40 minutes, stirring occasionally to ensure it does not stick to the bottom of the pan.

8.  When the mince is ready, place the taco shells in a preheated oven for a few minutes (instructions vary, so please refer to packet)

9.  Place your mince inside your tacos and add your choice of toppings – grated cheese, squeeze of lime juice, chopped chili, sour cream…

Great accompanied by a side salad of leafy greens!