Tex-Mex tacos
Prep:
5 mins
Cook:
20 mins
This is a light recipe with a bit of everything.
500g lean minced beef
198g tin sweetcorn, drained
1 tomato, chopped
1 red onion finely chopped
1 tbsp sunflower oil
4 garlic cloves, crushed
1½ tbsp dried oregano
2 tsp ground cumin
2 tsp paprika
Pinch chilli flakes
24 taco shells
50g cheddar cheese, finely grated
Handful fresh salad leaves
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
In a large frying pan over a high heat, brown the mince then add the tomato,sweetcorn, onion and and cook for a further 3-4 minutes.
Remove to a bowl, then season with salt and pepper.
Add the oil to the pan and cook the garlic, oregano and spices for 1 minute.
Return the beef mix to the pan and toss well, then cook for 2-3 minutes until hot through.
Warm the taco shells following the instructions and serve with the beef.
Add the cheddar cheese and salad leaves in the filled taco shells.
Serves
6
Preparation Time
5 minutes
Cooking Time
20 minutes
Main ingredients
Beef, Cheese, Vegetables
Recipe Type
Dinner, Entertaining, Family Dinners
Cuisine
American, Mexican
Level of Difficulty
Easy
