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Mexican Beef Tacos


Recipe Info

  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.

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