timetalk

Crunchy Beef Tacos

06:30 12 December 2010

Categories :

Description

This Mexican favourite is perfect as a light meal or snack. Drizzle with tomato salsa and sour cream for the perfect finish.

25 minutes to prepare and cook. Serves 4.

See “u.can cook” for more recipes devised with James Martin

Ingredients

500g minced beef

420g can red kidney beans in chilli sauce

400g can chopped tomatoes

1 red onion, finely diced

1 Tbsp oil

2 cloves garlic, crushed

½ tsp ground cumin

200g jar red jalapenos, drained

2 little gem lettuces

100g Emmental cheese, grated

8 taco shells

Tomato salsa

Sour cream

Method

1. Heat the oil in a deep sided frying pan or wok.

2. Add the onion and fry until soft, add the mince and brown.

3. Add garlic and cumin and fry for a minute.

4. Stir in kidney beans and tomatoes, gently simmer for 15 minutes.

5. To serve, preheat oven to fan 180°C, conventional 200°C, gas 6.

6. Place taco shells, open end down on a baking sheet and heat for 2-3 minutes.

7. Stuff the warmed tacos with lettuce, fill with the chilli beef, top with jalapenos and cheese, eat immediately while the taco is crisp.

Servings

Nutrition Information

Calories: 488

Protein: 44.1g

Carbs: 39.9g

Sugars: 11.4g

Fat: 30.1g

Sat Fat: 11.9g

Fibre: 8.7g

Sodium: 0.8g

This recipe and image is copyrighted to Canned Food UK.

Next » « Prev