A cold, grey day & Daisy’s first one back at school. What better way to cheer us up than tacos? Plus, my iron levels are low & beef tacos sound so much more appealing than some of the things the doc suggested I ate…. black pudding, liver, kidney, tongue(!)
Beef Tacos
- Large onion, chopped
- 2 cloves garlic, crushed
- 2 red peppers
- Mince 450g
- Tin of taco beans
- 2 tins chopped toms
- Plus 1 tin filled up with water
- Tbsp tomato purée
- Beef stock cube
- 1tsp cinnamon
- 1tsp cumin
- Big pinch of paprika
- Pack of corn taco shells
We served it with grated cheese & an avocado salad:
- 1 avocado, chopped
- 2 little gems
- Cucumber, peel off, sliced
And a garlicky dressing:
- Olive oil
- Squeeze of lemon juice
- Half tsp Dijon mustard
- Tsp honey
- Garlic clove, crushed
- Salt & pepper
Taste & alter if it needs it. Sorry not very precise with the Olive oil, but I always do it by taste. Omit the garlic if you don’t want such a strong dressing.
Method for beef tacos
Soften the onion and peppers in the olive oil in a large pan over a low heat. Add the garlic, paprika, cinnamon and cumin and cook for 1–2 minutes. Add the beef and stir until it has browned. Pour in tinned toms & taco beans. Once simmering crumble in stock cube & add the water, depending on how much more liquid it needs. Add the tomato purée & seasoning. Partially cover & simmer gently for half an hour.
Tacos will require warming for 5 mins in the oven before serving.
Fill the tacos with the beef & top with grated cheese. Serve with the salad.
