Mexican tacos recipe

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

Heat the sunflower oil in a large saucepan over a medium-high heat and sauté 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.

See more beef recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml sunflower oil
  • 1 small iceberg lettuce, shredded
  • 1 salad tomato, de-seeded and finely diced
  • 200g canned sweetcorn, drained
  • 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
  • Energy 2760kj 660kcal 33%
  • Fat 36g 51%
  • Saturates 12g 60%
  • Sugars 13g 14%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 57.2g Protein 31.9g Fibre 10.1g


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