A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.
Servings | 4 |
Preparation time | 10 mins |
Cooking time | 25 mins |
INGREDIENTS
- For the beef:
- 1 tablespoon olive oil
- 1 onion, finely chopped, 3 garlic cloves, finely chopped
- 500g grass fed extra lean beef mince
- 1 teaspoon each of garlic powder and dried oregano
- 2 teaspoons each cumin powder and smoky paprika
- 3 tablespoons tomato paste
- Salt and pepper
- For the Salsa
- 2 tomatoes, diced
- 1 red capsicum, de-stemmed, de-seeded, diced
- 1 small cucumber, trimmed, diced
- ½ bunch coriander, chopped
- ½ onion, diced, 1 lime, juiced
- 1 cos lettuce
- Salt
- Toppings
- 150ml (½ cup) low fat sour cream
- 100g (½ cup) tasty cheese, grated
- 200g (1 cup) guacamole
METHOD
- Heat the oil in a heavy based pan over medium-high heat. Add the onion and cook, stirring occasionally for 5 minutes or until translucent. Add the garlic, stir, and cook for 2 minutes. Add the beef and cook for 5 minutes, break it apart to avoid clumps. Add ½ a cup of water and deglaze the pan. Add the other taco beef ingredients, cover, and cook for a further 20 minutes.
- Meanwhile prepare the salsa by putting all the ingredients, except the lettuce, in a bowl, mix and check for seasoning.
- Remove the first deep green leaves of the lettuce and chop roughly. Carefully remove another 8 leaves to make your wraps.
- When the beef is cooked, fill each of the lettuce leaves with an eighth of the beef, chopped lettuce, salsa and toppings.