Ingredients
4-6 baby cos lettuce leaves
1 red capsicum
thinly sliced
1 cup natural corn chips
200g sour cream
coriander sprigs
to garnish
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
chilli powder
to taste
2 tbsp olive oil
1 brown onion
diced
1 tbsp taco seasoning
above
600g lean beef mince
140g tomato paste
250ml boiling water
chilli powder
to taste
sea salt
to taste
freshly ground black pepper
to taste
Allergy Advice
Contains Dairy
Equipment
- 1 small jar
- 1 airtight container
- 1 heavy-based saucepan
- 1 wooden spoon
Instructions
- To make the taco seasoning, combine all of the ingredients in a small jar and shake well. Seal in an airtight container. This mixture will keep for a couple of weeks.
- To make the mince filling, heat the olive oil in a heavy-based saucepan over medium-high heat and cook the onion for 5 minutes, or until translucent.
- Add the taco seasoning and cook for 2-3 minutes.
- Add the mince and cook for 4-5 minutes, breaking the meat up with a wooden spoon.
- Add the tomato paste and water and season to taste with chilli, salt and pepper. Stir the mixture well and bring to the boil.
- Reduce the heat to low and cook at a gentle simmer for 20 minutes.
- To serve, spoon the mince into each lettuce leaf, top with a little sour cream and coriander sprigs, and pop the chips and capsicum on the side.
Notes
Tip
Serve these tacos with a dollop of guacamole on the side if you like.
Tip
Swap the lettuce leaves for conventional taco shells if you prefer.
Tip
My kids like to crumble their corn chips into the lettuce cups for extra crunch factor!
Tip
Add diced carrot to the mince mixture to up the veggie content.
