RatingDifficultyIntermediate
Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins
340 of lean minced beef
1 tsp of vegetable oil
1 medium-sized onion, finely chopped
2 large cloves of garlic, finely chopped
2 tbsp of mild chilli powder
½ tsp of cumin
65 g of Mexican salsa
Juice from ½ a lime
Salt and pepper to taste
8 taco shells
For the toppings
30 g of iceberg lettuce, chopped
1 large vine-ripened tomato, finely chopped
60 g of low-fat, natural yoghurt
30 g of low-fat Cheddar cheese, grated
½ ripe avocado, sliced
1 small white onion, finely chopped
1Heat the oil in a frying pan.
2Add the mince and brown, then add the onion and garlic.
Continue cooking for a few minutes, stirring occasionally.
3Add the chilli, cumin, salsa, lime, salt and pepper. Simmer for
20 minutes.
4Heat the taco shells according to the instructions on the packet.
5Place a small amount of lettuce in the base of the shell and
spoon the mince onto it.
6Add any or all of the toppings according to taste.
Ingredients
340 of lean minced beef
1 tsp of vegetable oil
1 medium-sized onion, finely chopped
2 large cloves of garlic, finely chopped
2 tbsp of mild chilli powder
½ tsp of cumin
65 g of Mexican salsa
Juice from ½ a lime
Salt and pepper to taste
8 taco shells
For the toppings
30 g of iceberg lettuce, chopped
1 large vine-ripened tomato, finely chopped
60 g of low-fat, natural yoghurt
30 g of low-fat Cheddar cheese, grated
½ ripe avocado, sliced
1 small white onion, finely chopped
Directions
1Heat the oil in a frying pan.
2Add the mince and brown, then add the onion and garlic.
Continue cooking for a few minutes, stirring occasionally.
3Add the chilli, cumin, salsa, lime, salt and pepper. Simmer for
20 minutes.
4Heat the taco shells according to the instructions on the packet.
5Place a small amount of lettuce in the base of the shell and
spoon the mince onto it.
6Add any or all of the toppings according to taste.
AuthorAwan