Mexican Beef Tacos2014-09-17
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Big and Bold flavours abound in this family favourite!
- 12 taco shells
- 2 tsps olive oil
- 500g lean beef mince
- 1 1/2 cups thick 'n' chunky salsa
- 1 beef stock cube
- 4 iceberg lettuce leaves, shredded
- cup grated cheddar cheese
Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided ‘wedge’ in the centre of the shells. Heat for 5 minutes or until hot, but not browned.
Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.