Ingredient:
1 tbsp sunflower oil
1 onion, chopped
375 g (12 oz) minced beef
3 garlic cloves, crushed
1 tsp paprika
½ tsp chilli powder
½ tsp ground cumin (optional)
Salt and black pepper
1×225 g can chopped tomatoes
2 tbsp chopped fresh coriander
1 fresh green chilli, halved, deseeded, and thinly sliced
8 taco shells
4 tbsp soured cream
8 lettuce leaves, finely shredded
Chopped coriander, to garnish
Method:
Heat the oil in a large frying pan, add the minced beef, onion, and garlic, and cook, stirring, for 5 minutes or until the beef is browned and he onion and garlic are softened.
Add the chilli powder, paprika, and cumin (if using), and cook. Stirring for 2 minutes.
Stir in the tomatoes, cover, and cook over a medium heat for 5 minutes. Add salt and pepper to taste, remove from the heat, and stir in the chilli and coriander.
Warm the taco shells in a preheated oven at 180℃ (160℃ fan, Gas 4) for 2-3 minutes, or according to packet instructions. Fill the taco shells, and serve hot.
1 tbsp sunflower oil
1 onion, chopped
375 g (12 oz) minced beef
3 garlic cloves, crushed
1 tsp paprika
½ tsp chilli powder
½ tsp ground cumin (optional)
Salt and black pepper
1×225 g can chopped tomatoes
2 tbsp chopped fresh coriander
1 fresh green chilli, halved, deseeded, and thinly sliced
8 taco shells
4 tbsp soured cream
8 lettuce leaves, finely shredded
Chopped coriander, to garnish
Method:
Heat the oil in a large frying pan, add the minced beef, onion, and garlic, and cook, stirring, for 5 minutes or until the beef is browned and he onion and garlic are softened.
Add the chilli powder, paprika, and cumin (if using), and cook. Stirring for 2 minutes.
Stir in the tomatoes, cover, and cook over a medium heat for 5 minutes. Add salt and pepper to taste, remove from the heat, and stir in the chilli and coriander.
Warm the taco shells in a preheated oven at 180℃ (160℃ fan, Gas 4) for 2-3 minutes, or according to packet instructions. Fill the taco shells, and serve hot.
