Beef Tacos
This taco recipe will make your mouth water! Tacos are really easy to make and these beef tacos are no exception. Try this for a quick weeknight meal.
Ingredients
- 1 1/2 lb lean minced beef
- 2 tablespoons virgin olive oil
- 2 medium onions
- 2 cloves garlic
- 1 green chilli
- 4 tomatoes
- 14 oz tin pinto or borlotti beans
- 1 teaspoon ground cumin
- Salt and freshly ground pepper
- 1/2 small Iceberg lettuce
for the avocado sauce
- 1 ripe avocado
- 1 green chilli
- 1 clove garlic
- 3 tablespoons virgin olive oil
- 1 tomato
- 1/2 small onion
- Salt and freshly ground pepper
- 12 taco shells
- 1 squeeze lemon juice
Instructions
- Heat 2 tablespoons of oil in a nonstick frying pan and quickly fry the beef over a moderate heat until it browns.
- Peel and chop all the onions for the beef mixture and avocado sauce, crush all 3 garlic cloves, and de-seed and finely chop the 2 green chillies keeping the sauce ingredients to one side.
- Add the 2 medium onions, 2 garlic cloves and 1 green chilli to the pan. Lower the heat slightly and cook for 5 minutes, stirring frequently.
- Immerse all of the tomatoes in boiling water for 30 seconds, then cold water for 1 minute, until cool enough to peel away the skins with your fingers.
- De-seed and chop the tomatoes and drain the tin of beans. Add 4 of the tomatoes, the beans and the cumin to the pan, cover and simmer gently for 30 minutes. Season to taste.
- Meanwhile, to make the avocado sauce, peel the avocado and remove the stone. Blend the avocado in a liquidiser with the chopped chilli, onion, crushed garlic and lemon juice until smooth.
- Gradually pour in the oil while the motor is still running. Taste and adjust the seasoning, transfer into a basin and stir in the last chopped tomato.
- Lay the tacos on a baking sheet and heat in the oven for 5 minutes, then shred the lettuce for garnish. Hold the heated tacos carefully in a clean tea towel and pile 2 heaped tablespoons of the beef mixture into each shell.
- Scatter the shredded lettuce over the shells, top with the avocado sauce and arrange on a serving platter. Serve immediately.
Calories: 858 kcal
Carbohydrates: 71 g
Protein: 52 g
Fat: 42g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 105 mg
Sodium: 298 mg
Potassium: 1934 mg
Fiber: 20 g
Sugar: 10 g
Vitamin A: 1707 IU
Vitamin C: 40 mg
Calcium: 155 mg
Iron: 8 mg