This is a messy favourite. I have based this on Jamie Oliver’s beef taco recipe, but I found it pretty bland so have added a few twists of my own. Jamie’s recipe also includes ingredients and a method for guacamole and salsa – but I always buy shop bought but fresh rather than in jars. I serve these with either crispy or soft stand up tacos (depending on how messy we want to get!), shredded lettuce, grated cheddar cheese and creme fraiche.
Ingredients:
- 1 onion
- 1 red pepper
- 1 green pepper
- olive oil
- 2 cloves of garlic
- 1 1/2 tsp of smokey paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 500 g quality minced beef
- 250 ml organic beef stock
- 12 corn taco shells or 12 soft stand up tacos
- Lettuce, shredded
- Grated strong cheddar cheese
- Creme fraiche
- Fresh Salsa
- Fresh Guacamole
Method
- Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
- Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
- Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
- Heat the tacos (instructions on pack) and serve!
I love this dish. I would make it every week but the family would get bored very quickly. Next time I make it I will upload pictures. Variations include serving with humus and sweet chilli sauce – a little too deviant for me.
Harris Home Cooking 