Beef Tacos
This Beef Taco Recipe is both speedy and delicious. Perfect for a midweek meal or quick lunch.
Servings 4
Calories 286kcal
Ingredients
- 2 large roast peppers from a jar approx 120 grams
- 1 medium onion
- 500 grams lean mince approx 12 % fat
- 2 tbsp double concentrate tomato puree
- 2 tbsp cajun seasoning fajita seasoning too
- 1 tbsp worcestershire sauce
- 1 tbsp black treacle
- ½ jelly beef stock pot or cube I use knorr
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
Salsa
- 150 grams very good tomatoes
- 5 grams fresh coriander including stalks
- ½ medium lime juice
Shredded Iceberg Lettuce
Instructions
- Preheat the oven to 180 C. Cut the tomatoes in half and de seed with your thumb. Pulse the peppers and onion in a food processor or dice finely.
- Rinse out the food processor and blitz the salsa ingredients including the de seeded tomatoes, together to a rough dice. Set aside in a small bowl.
- Soften in a large frying pan over a medium heat for a few minutes in 2 tbsp olive oil. Add the mince and brown for a few minutes. Add the spice and do the same again.
- Now add all the rest of the ingredients and stir well. Simmer the lot for a couple of minutes more. Put the tacos in the oven for 3-4 minutes to crisp up. I use an upside down muffin tray to keep them upright and open.
- Taste carefully for seasoning. Fill your Tacos and top with Salsa.
- Apply to Sweaty Cheese Face.
Notes
I use the jelly stock pots which produce 500 mls of beef stock
Use the ripest and best tomatoes you can find for the Salsa.
You could of course use Tortillas instead of Tacos and just wrap it all up.
Nutrition
Calories: 286kcal | Carbohydrates: 11g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 260mg | Potassium: 783mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2110IU | Vitamin C: 9.2mg | Calcium: 59mg | Iron: 4.9mg