Easy mid-week tacos

Family friendly tacos using beef mince

Serves

Prep Time

5 mins

Cook Time

35 mins

Tacos are the perfect mid-week lunch or dinner, and a great way to get everyone eating a range of salad ingredients. Have a bit of fun with the salad ingredients you use to build the tacos - variety in texture and colour is key. To make things even easier, think about using this recipe to batch-cook mince, and then use it to make tacos, burritos, cottage pies, and more.

Recipe courtesy of Greenlea Butcher Shop.

Vicki Ravlich-Horan

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Ingredients

Beef

500g Quality Mark beef mincei
400g tin chopped tomatoes
1 onion
1 tsp dried oregano
1 tsp garlic powder
1 tsp ground coriander
1 tsp paprika
2 tsp ground cumin
1 tsp kosher salt
¼ cup water

To Serve

1 avocado
sour cream
6 taco shellsi
warmed
2-3 cups lettuce
shredded
2 Tbsp chopped fresh coriander
1 lime
cut into wedges

Method

To Make Beef

Finely chop the onion and sauté in a large fry pan with a dash of oil. Cook at a low temperature until the onion is soft and translucent.

Add in all the spices and cook, stirring well for 1-2 minutes.

Turn up the heat and add the mince. Stirring often cook until the mince has browned, being careful not to burn.

Add the water and tomatoes and simmer for 30 minutes.

To Assemble

Mash the avocado using a fork or cut into slices,. Stir through half of the chopped coriander. Stir the remaining coriander through the finely shredded lettuce.

Warm tacos by heating in a microwave for 20 seconds. If you like you then briefly dry fry in a frying pan, on a barbecue, or in a moderate oven.

Place avocado over tortillas, add sliced lettuce or cabbage, sour cream, and any additional salad components.

Serve with lime wedges.

If you like things spicy add dried chilli flakes in with the spices or serve with some hot sauce for everyone to tailor to their tastes.