Tacos recipe

20 ratings Rate
  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 491 calories / serving
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Preheat the oven to 180°C. 

Heat the sunflower oil over a moderate heat then sauté the garlic and red pepper for 2 minutes. Add the beef and brown well all over for 6-7 minutes. Sprinkle over the cumin, paprika and cayenne pepper and stir well. Cook meat thoroughly until no pink is showing.

Pour in the beef stock, bring to the boil, then simmer for 25-30 minutes over a reduced heat. Adjust for seasoning and remove from the heat.

Warm the corn taco shells in the oven for 3-4 minutes. Spoon the beef filling into the tacos and arrange two tacos on each plate. Garnish with the shredded lettuce and grated cheese. Garnish the plate with the vine cherry tomatoes and any left-over lettuce.

See more Mexican recipes 

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

  • Ingredients

  • 8 taco shells
  • 25ml sunflower oil
  • 500g lean beef mince
  • 300ml beef stock
  • 1 red pepper, de-seeded and finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1tsp paprika
  • ½ tsp cayenne pepper
  • a few round lettuce leaves, shredded
  • a few vine cherry tomatoes, sliced in half
  • 25g Double Gloucester, grated
  • salt
  • pepper
  • Energy 2045kj 491kcal 25%
  • Fat 33g 47%
  • Saturates 14g 68%
  • Sugars 4g 4%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 20g Protein 29.2g Fibre 2.5g


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