Ingredients
600g beef mince
1 tsp cumin
1 tsp mild paprika
1 tsp dried oregano leaves
Salt and freshly ground black pepper
to taste
1 cup passata
2 cups lettuce
shredded
2 tomatoes
chopped
1 carrot
grated
1 cup tasty or cheddar cheese
grated
1 avocado
peeled, stone removed and chopped
Hard and/or soft tacos shells
Salsa
to serve
Equipment
- 1 Oven
- 1 Large non-stick frypan
- 1 Spoon
- 1 Aluminium foil
- 1 Serving platter
- 1 Small bowls
Instructions
- Preheat oven to 180C. Heat a large non-stick frypan over high heat. Add mince and cook until browned. Break up large pieces with a spoon.
- Add cumin, paprika, oregano leaves and salt and pepper. Mix well to combine, then add passata.
- Reduce heat to low and simmer for 10 minutes. Add some water if the mixture becomes too thick. Taste and add more salt if necessary.
- Heat taco shells in the oven for 5 minutes (wrap soft shells in aluminium foil).
- Place warm shells on a serving platter, offer all the toppings in small bowls and let the kids choose what they want in their taco.
Notes
Tip
Knowing my vegetable-averse children, I sneak in very finely chopped fresh tomato into the mince mixture, then I am happy for them to just have meat and cheese!
Tip
Offer all the toppings in small bowls and let the kids choose what they want in their taco. A messy, but fun meal for everyone!
