Minced Meat Tacos
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil
- 1 onion (s), finely chopped
- 0.5 teaspoon ½ chili powder
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ oregano, dried
- 1 teaspoon sugar
- 500 g minced beef, lean
- 2 tablespoon tomato paste
- 12 small tacos (bowls)
- 4 leaves iceberg lettuce, large, crushed
- 190 g cheddar cheese, rated
- 100 g sauce (tomato salsa)
- salt
Print Recipe
Pin Recipe Instructions
- Pre heat the oven to 180 degrees celcius.
- Heat oil in a large pan. Let the onion soften, but not brown, over low heat. Add the garlic and cook for 1 minute. Stir in 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.
- 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.
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