Mexican Chilli Tacos
Classic Mexican style, hard shell beef tacos with a spicy chili kick!
Ingredients
Method
- 1 Tbsp oil
- 1 onion, chopped
- 1 tsp Pams crushed garlic
- 1 tsp cayenne pepper
- 450g lean minced beef
- 400g Pams diced tomatoes
- 140g tomato paste
- Lettuce leaves, shredded
- 2 tomatoes, chopped
- 2 avocados, chopped
- 1/2 cup grated cheese
- 1/2 cup sour cream
- Chopped coriander
- Pams Taco Shells
- Heat oil in a frying pan over a high heat, add onion and cook until transparent. Add crushed garlic, and cayenne pepper stir, then add minced beef and cook until browned.
- Add tinned tomatoes and tomato paste, turn down heat and simmer for 40 minutes (or until the moisture has been absorbed), stirring occasionally.
- Place taco shells upside down on an oven tray and heat at 180°C for 5-7 minutes until crisp.
- To fill shells, spoon beef into the warm shells and top with shredded lettuce, chopped tomatoes and avocado, grated cheese and a dollop of sour cream.