Tasty Tacos

September 13, 2017

Tasty Tacos

The recipe for our tasty taco mince is very similar to our Bolognese (in the recipe section).  The only difference is that we add a few spices.  Our trick, is to double the amount of Bolognese we make, then use half of it for tacos later in the week.  A great time saver! You can even freeze the mince for up to 2 weeks if you don't need it all straight away. 

Ingredients (serves 4)

8 - 12 taco shells

1 tbsp garlic infused olive oil

400g chopped tomatoes

1 red pepper (diced)

3 - 4 spring onions, green part only (chopped) 

400g beef mince (ideally lean, grass fed)

2 tbsp tomato purée 

1/2 tsp paprika

1/2 tsp cayenne pepper

A pinch of salt and pepper 

100g cheddar cheese

1 lime

1 - 2 chilies 

Sour cream or lactose free alternative (optional)



1. Heat 1 tbsp garlic infused oil in a pan, on a medium heat.

2. Add the spring onions and cook for 2/3 minutes, until softened.

3. Add the mince and cook until browned, stirring regularly so it separates and does not stick together.

4. Put in the diced peppers and cook for a further 4/5 minutes.

5. Pour in the chopped tomatoes and add the purée, spices and a pinch of salt and pepper.

6. Stir all the ingredients together and bring to the boil.

7. Reduce to a low heat, cover and allow to cook for 30/40 minutes, stirring occasionally to ensure it does not stick to the bottom of the pan.

8.  When the mince is ready, place the taco shells in a preheated oven for a few minutes (instructions vary, so please refer to packet)

9.  Place your mince inside your tacos and add your choice of toppings - grated cheese, squeeze of lime juice, chopped chili, sour cream...

Great accompanied by a side salad of leafy greens!