Taco Time

So it’s hot and you want to cool down. What is the perfect evening meal – light, yet filling? Your answer is tacos. Or my version of them, anyway.

Ingredients (serves 5)

  • 5 large wraps (wholemeal or plain)
  • 500g beef mince
  • 400g chopped tomatoes
  • 2 garlic cloves, finely diced
  • 1 large onion, diced
  • 400g passata
  • 2tsp tomato puree
  • 100g mild cheddar cheese, grated
  • 1tsp pepper
  • 1 1/2 tsp paprika
  • 1tsp ground chilli
  • 1/2 tsp nutmeg
  • 1 1/2 tsp ground cumin
  • 1tsp dried coriander
  • 1 piece of dark chocolate
  • 80g sweetcorn
  • 1/2 head of iceberg lettuce, shredded
  • 3tsp vegetable oil
  • tomato ketchup
  • chili mayonnaise
  • 2-3 skewers

Brush the wraps with 2tsp vegetable oil and form shells. Put the shells into an ovenproof dish and hold them in shape by piercing them together with skewers. Bake at 180°C for 15-20min, until hardened and golden brown.

In the meantime, fry the onion, garlic and beef mince until slightly browned, then add the herbs and spices and fry for another min. Add the tomato puree, tomatoes and passata and simmer for 5min, then add the sweetcorn and slowly melt the chocolate into the mix.

Spoon an even amount of chilli into each taco shell, then top with cheese and lettuce. Add the chili mayonnaise and ketchup to garnish.

 

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