Ingredients
- Grated mature white cheddar 200g
- Minced beef 500g
- Sourced cream 100g
- Garlic 10g
- Iceberg lettuce 0.25cpa
- Onions 150g
- Carrots 150g
- Mixed peppers 100g
- Taco shells 20pcs
- Red kidney beans 200g
- Tomato base concentrate 150g
- Ground cumin 5g
- hot chilli powder 5g
Method
- Heat a pan, then add the mince and dry fry until golden brown, and then strain any excess fat.
- Finely chop the onions and carrots, then add them to the mince and continue to fry until the vegetables become soft.
- Add the sliced peppers, tomato paste, chilli powder, garlic and cumin, then cook for a further 15 minutes.
- Add the kidney beans and heat for 35 minutes. Serve the mixture into the taco shell.
- Top with shredded lettuce, grated cheese and sour cream.
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