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Beef tacos
main courses | serves 6
1. Preheat the oven to 180C/gas 4. Soften the onion and peppers in the olive oil in a large pan over a low heat. Add the garlic, paprika and cumin and cook for 1–2 minutes. Add the beef and stir until it has browned. Pour in the stock, cover, and cook for 45 minutes.
2. Meanwhile for the salsa, get the kids to mix the tomatoes with the lime juice, spring onion and coriander, then season carefully to taste.
3. For the guacamole, have the kids mash the avocados with a fork. They can then squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
4. Spread the taco shells out on a baking tray and place in the oven for 3–4 minutes until crisp. Get the kids to fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.
Per serving 552 cals, 38.4g fat (15.5g saturated), 26.7g protein, 22.1g carbs, 5.8g sugars
Recipe Laura Fyfe
Photo Dan Jones
from Issue 16
ingredients
• 1 onion, diced• 1 red pepper, diced
• 1 green pepper, diced
• 1 tbsp olive oil
• 2 garlic cloves, sliced
• A pinch of paprika
• 1½ tsp cumin
• 500g minced beef
• 250ml beef stock
• 12 corn taco shells
• Grated cheese and lettuce, to serve
Salsa
• 2 tomatoes, roughly chopped
• Juice of ½ lime
• 1 spring onion, finely sliced
• 1 tbsp coriander, roughly chopped
Guacamole
• 2 avocados
• Juice of ½ lime
• 2 tbsp crème fraîche