Recipes
Date posted: 06/09/2022
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.