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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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To complete the Mexican theme, serve the tacos with creamy avocado dip and refried beans. Ingredients:
100 g cheddar cheese |
1 onion |
4 garlic cloves |
750 g ground top quality beef |
1 tablespoon plain flour |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 (400 g) can tomatoes, chopped |
150 ml beef stock |
salt, to taste |
fresh ground black pepper, to taste |
lettuce leaf, to serve |
50 g stuffed green olives |
8 ready-made taco shells |
150 ml sour cream |
paprika, to dust |
Directions:
1. Grate the cheese coarsely, peel and finely chop the onion and garlic; gently heat the ground beef in a non-stick pan or wok, stirring until the juices start to run.
2. Add the onion, garlic, flour, cumin and chili powder, mix well and cook, stirring, for 3-4 minutes, or until the meat is brown; stir in the tomatoes and stock; bring to the boil; simmer for 25 minutes or until the sauce is thickened and season to taste.
3. Meanwhile, shred the lettuce and slice the olives; cover and chill until required; and gently warm the taco shells according to the packet instructions.
4. Press a little lettuce into each taco, top with mince then sprinkle over with olives and cheese; serve the tacos with spoonfuls of sour cream dusted with paprika.
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