Quick Beef Tacos

• 500 gbeef mince
• 8small soft flour tortillas, about 30 g each
• 1 tbsptomato purée
• 2tomatoes, diced
• 50 giceberg lettuce, shredded
• 1large onion, diced
• 2cloves garlic, crushed
• 2 tspground cumin
• 1 tspsmoked paprika
• 150 mlsoured cream
• 100 gcheddar, grated
• 30 mllime juice
• Fine salt, to taste
• 15 gcoriander leaves, torn, optional (optional)
• 1 tspolive oil
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large frying pan over medium-high heat. Season the mince lightly with salt and pepper.
2. 2Brown the mince in two batches. All at once and the pan crowds, water comes out, and you've boiled the meat instead of seared it. Press each batch into a single layer, leave it alone for 2 minutes to build a crust, then break it up with a wooden spoon and cook for another 3 minutes until you have deeply caramelised, craggy bits. Lift the beef onto a plate and leave about a tablespoon of fat in the pan.
3. 3Drop the heat to medium and add the diced onion. Cook for 5 minutes until softened and glossy, scraping up any brown bits stuck to the pan; that's pure flavour.
4. 4Stir in the garlic and give it half a minute in the pan. Keep the garlic moving and stop as soon as it smells sweet. Add the cumin and smoked paprika and fry them in the oil for another 30 seconds until fragrant.
5. 5Return all the beef and its juices to the pan. Stir in the tomato purée and 75 ml water and simmer for 5 minutes until the mince is cooked through and the sauce coats it. Taste and adjust the seasoning.
6. 6Warm the soft tortillas in a dry pan or according to the packet, keeping them wrapped in a clean tea towel.
7. 7Pile the hot beef into the warm tortillas and top immediately with grated cheddar so it melts into the filling from below.
8. 8Serve two tacos per person. Add the soured cream, diced tomato and shredded lettuce, drizzle with the measured lime juice and finish with optional torn coriander.

Per serving

kcal

739

protein

35.1g

fibre

4.1g

carbs

43.6g

fat

47.5g