Mexican tacos recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 860 calories / serving
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171595 Mexican tacos HERO

Heat the sunflower oil in a large saucepan over a medium-high heat and saute the onion and garlic for 2-3 minutes, stirring occasionally. Reduce the heat a little and continue sautéing for 2-3 minutes. Stir in the herbs and spices, season to taste with salt and pepper.

Add the beef mince and increase the heat to brown it all over, stirring occasionally. Once browned, stir in the kidney beans, sweetcorn and stock and reduce to a simmer for 10 minutes. Adjust the seasoning if necessary.

Warm the tortillas in a dry frying pan for 10-15 seconds on both sides. Fill the tortillas with the beef mixture and arrange side by side in serving dishes. Top with the shredded lettuce and diced tomato.

Serve with the sour cream in a pot on the side.

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  • Ingredients

  • 50ml sunflower oil
  • 1 small iceberg lettuce, shredded Seasonal ingredient
  • 1 salad tomato, de-seeded and finely diced
  • 200g canned sweetcorn, drained Seasonal ingredient
  • 300g canned kidney beans, drained
  • 400g beef mince
  • 200ml beef stock
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½tsp chilli powder
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 8 flour tortillas
  • 100ml sour cream, to garnish
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  • Calories
    860
    43%
  • Sugar
    14g
    16%
  • Fat
    37g
    53%
  • Saturates
    12g
    13%
  • Salt
    2.8g
    47%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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