Summary

Ingredients

• 1 tablespoon oil
• 1 onion (s)
• 2 cloves garlic)
• 500 g round beef, lean
• 2 tablespoon tomato paste
• 0.5 teaspoon ½ chili powder
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon ½ oregano
• 1 teaspoon sugar
• salt
• 12 small tacos, (bowls)
• 4 leaves iceberg lettuce, (large ), shredded
• 190 g cheddar cheese, rated
• 100 g salsa (tomato salsa)

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Instructions

1. Pre heat the oven to 180 degrees celcius. Heat oil in a large pan. Let the onion soften but not brown over a low heat. Add garlic, fry for 1 minute. Stir in tomato paste, chili powder, paprika powder, cumin, coriander, oregano, sugar and 1 teaspoon salt. Simmer over medium heat for 3-4 minutes. Turn on the highest setting, add the meat and brown. Add about 3 tablespoons of water, the pan should be so hot that most of the liquid evaporates. Stir mixture continuously for 5-10 minutes. If the meat sticks, add a little more water.
2. Heat the taco shells in the oven for 5 minutes. Place the meat with the bowls, iceberg lettuce, cheddar and tomato salsa on the table so that everyone can fill their own taco bowl.