Summary

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

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Instructions

1. Pre-heat oven to 180°C (356°F).
2. Heat the oil in a large pan over low heat. Add the finely chopped onion and cook for 2-3 minutes until softened but not browned.
3. Stir in the chili powder, paprika powder, cumin, coriander, oregano, sugar and salt. Cook over medium heat for 3-4 minutes.
4. Increase heat to high, add the minced beef and brown it, stirring and breaking it apart as it cooks.
5. Add approximately 3 tablespoons of water. The pan should be hot enough that most of the liquid evaporates. Stir the meat mixture continuously for 5-10 minutes. If the meat begins to stick, add more water as needed.
6. Heat the taco shells in the oven at 180°C (356°F) for 5 minutes.
7. Remove the taco shells from the oven. Place the browned meat mixture, crushed iceberg lettuce, grated cheddar cheese and tomato salsa on the table so that everyone can assemble their own taco bowls.