HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: CLASSIC TACOS
So easy, so yummy, and everyone's happy!
If you've got the Mexican Cole Slaw made up as well, that makes for a great filler!
PREP TIME: 2-3 min
COOK TIME: 35 min
SERVES: 4 people
INGREDIENTS
FOR THE TACOS:
-
½ pound (500 g) minced meat
-
One sachet TASTE OF SANTA FE spice blend
-
One 140g can tomato purée/paste
-
¾ cup (180 ml) water
-
Salt to taste
-
8-10 taco shells
OPTIONAL TOPPINGS:
-
Pico de gallo or salsa
-
Additional grated cheddar cheese
-
Avocado or Guacamole
-
Plain yogurt or sour cream
COOKING INSTRUCTIONS
CONVENTIONAL METHOD
1) Add sunflower oil to a large frying pan and heat over medium-high. Add minced meat to the pan and cook for 3-4 minutes, or until no longer pink, stirring frequently with a wooden spoon to break the meat into small pieces.
2) Add contents of spice sachet and mix well, then stir in tomato puree and water.
3) Bring to a slow boil, reduce heat to low and simmer for at least 30 minutes to let the flavours develop.
4) Stir occasionally...the longer you can simmer, the deeper the flavour.
WONDERBAG METHOD
1) Add sunflower oil to a 1 ½ quart (2 litre) pot and heat over medium-high. Add minced meat to the pan and cook for 3-4 minutes, or until no longer pink, stirring frequently with a wooden spoon to break the meat into small pieces.
2) Add contents of spice sachet and mix well, then stir in tomato puree and water.
3) Bring to a slow boil, then reduce heat to low and simmer, covered, for 5 minutes.
4) Seal your lidded pot in the Wonderbag and leave for at least 30 minutes…or all day!
If you have a Wonderbag, you can quickly do this process in the morning and let the pot sit in the Wonderbag all day for maximum flavor development.
Add Taste of Santa Fe spice blend to meat and mix well. Then stir in the tomato paste and water.
SERVE
Warm your taco shells in the oven as directed on the package. Spoon cooked meat into warm taco shells, then fill with taco toppings of choice.
Tacos pictured above are topped with Mexican Cole Slaw, cheese, tomatoes and fresh coriander (cilantro). Pico de Gallo is also a winner - store bought or home made.
If you're watching your carbs, skip the taco shell, fill a bowl with Mexican Cole Slaw or salad of choice, and top with taco meat, salsa, avocado and yogurt for a tasty taco salad!
Filled with seasoned minced meat, Mexican Cole Slaw, tomatoes, cheese and coriander (cilantro).
Recipe & Photo Credit: Cathy Menees
TIME SAVERS
Having the Mexican Cole Slaw recipe on hand in the fridge makes this a quick and easy weekday meal that kids will love, and you get veggies in everyone without thinking about it!
MEAT FREE?
You can easily turn this into a vegetarian meal by substituting minced mushrooms instead of beef. Blitz 750g of mushrooms in a food processor, follow the above instructions. Less calories and good for the planet!
COOK'S NOTES
