Kids love eating with their hands, and tacos are always a winner. Put the prepared ingredients in the middle of the table and let everyone make their own. I have allowed three tacos per person, but they are so delicious, you may need more. If you don’t have any leftover beef, give it a go with fresh beef mince.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Serves: 4
Ingredients
- 12 taco shells
- 1 tablespoon olive oil
- 1 onion, diced
- 3 teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 400 g roast beef
- 600 g chunky tomato salsa (2 jars)
- ½ – 1 jar water (empty salsa jar)
Toppings
- 2 tomatoes, diced
- ¼ iceberg lettuce, finely shredded
- 2 handfuls cheddar cheese, grated
- sour cream to serve
Guacamole
- 2 soft avocados
- ½ red onion, finely diced
- 2 garlic cloves, crushed
- 2 tablespoons lime juice
- 1 handful coriander, chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tomato, finely diced (optional)
- 1 long red chilli, deseeded, chopped
- salt and pepper
Method
- Preheat oven to 140°C. Remove tacos from package and follow instructions to heat (5 minutes).
- Finely chop beef in the food processor.
- Heat oil in a frying pan over high heat.
- Cook onion until slightly soft, then add spices and cook for an additional minute.
- Add chopped roast beef to pan with salsa and half a jar of water and simmer for 5 minutes (if too dry, add more water).
- Fill each taco shell with 2 tablespoons of beef mixture and top with chopped tomatoes, lettuce, cheese, guacamole and sour cream.
To make guacamole:
Mash avocado in a bowl with a fork until smooth. Then add onion, garlic, lime juice, chopped coriander leaves, ground cumin, ground coriander, tomato and chilli. Combine and season with salt and pepper to taste.
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