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.