Tex-Mex tacos

Prep: 5 mins
Cook: 20 mins
Tex-Mex tacos
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

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