Tacos are so delicious and there are a number of very tasty fillings and salsas to choose from! My best is how simple and quick you can get a great meal to the table simply because I don’t (and I hope you don’t) make the tacos. The shop bought product just divine after a short few minutes in the oven. A delicious finger food, which is nice and messy at times but such a time saver. This filling can also be made ahead of time and kept in the freezer, making life even easier. I have also served the mince filling and salsa with soft tortillas.
Such a great family meal. Comfort food at its best!!
500g Beef mince
2 Tbs Olive oil
1/2 Onion, chopped
3 Garlic cloves, chopped
1/2 Red pepper, small blocks
1/2 Green pepper, small blocks
3 Tsp Paprika
1 Tsp cumin
1/4 Tsp Chilli flakes (optional)
250ml (1 Cup) beef stock
2 Tsp Brown sugar
How to do it
In a skillet, heat olive oil and sauté the onion for about 1 minute. Add the garlic and sauté for a further 2 minutes. Add the mince and brown, about 5 minutes.
Add the paprika, cumin, chilli flakes, pepper, salt & sugar and sauté for about a minute and now add the red & green pepper. Stir through and cook for about 2 minutes. Pour the stock into the skillet, cover and cook for about 20 minutes. Remove the lid and simmer for a further 15 minutes until reduced.
2 Large tomatoes, sliced and cut into blocks
Fresh parsley, chopped
Fresh mint, chopped
Fresh coriander, chopped
1 Tsp Castor sugar
Juice of 1/2 lime or lemon
Mix all the ingredients together, cover with clingfilm and set aside to infuse for about 20 minutes.
3 Tbs Sour creme or creme fraiche
Juice of 1/2 lemon or lime
Pinch cayenne pepper
Place all the ingredients into a blender and blend until well combined – about 3 minutes.
Bake the taco shells in a preheated oven as per packet instructions.
Serve everything separately, to be assembled at the table. Besides the mince, salsa & guacamole, serve the tacos with grated cheese, chopped leaves & sour cream.
From my kitchen to yours, with love x