Serves:
Total Time: +/-
mins
Store bought Corn Taco Shells
Salsa-
1 large onion (diced)
1 Tbsp olive oil
1 Tbsp crushed garlic
1 750ml ZZ2 Romanita tomato juice
1 tsp paprika powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp cracked black pepper
Beef-
1 Tbsp olive oil
1 tsp ground red chillies
1 tsp chilli powder
1 tsp paprika powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp salt
1/4 tsp white pepper
500g lean beef mince
1 can drained & rinsed kidney beans (optional)
Guacamole-
2 medium avocados
1/4 tsp salt
1-2 Tbsp lime juice
(optional- add in diced onion, tomato & chopped coriander)
Suggested Toppings-
Shredded lettuce
Chopped Romanita tomatoes
Grated cheddar cheese
Creme Fraiche/ Sour cream
Olives
Pickled sliced jalapenos
1. In a thick based pot on medium heat, heat the oil for the salsa.
2. Add in the onion and saute until lightly golden.
3. Add in spices and braise till fragrant. Add in tomato juice.
4. Cover and simmer until thickened. Leave aside.
5. In a frying pan, heat the oil for the beef mince.
6. Add the spices and chillies and braise till fragrant.
7. Add in the washed & drained beef mince and mix well.
8. Brown the mince well, then add half of the cooked salsa to the mince. If using kidney beans, add in now.
9. Add in 1 cup water and cook together until liquid has reduced.
10. Check seasoning when done.
11. To make the guacamole, add lime juice & salt to the scooped out avocado and mash.
12. To assemble your tacos, spoon the beef filling into the taco shell. Top with grated cheese, then a dollop of sour cream, a little salsa, olives, jalapenos, shredded lettuce & chopped tomatoes and serve immediately.
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