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TACO’S FOR DINNER AGAIN! BEEF THIS TIME!!!

by in Recipes April 12, 2019

Another Taco Dinner  –  this time using hard Corn Tacos and a Chilli Con Carne filling.  My son’s favourite !!!!!

Here is the recipe for the Chilli filling.   This makes a big pot of Chilli, but if you are cooking it you might as well make lots and then put the rest in the freezer.   Like most things slow cooked, this tastes even better the next day once it has rested and the flavours have developed.

The Pickled Red Onion and Guacamole recipes are on the website already.  Together with some grated Cheese, some Creme Fraiche and some shredded Iceberg Lettuce, they are pretty tasty.

 

A fully loaded Beef Taco!!

 

 

  • 1 kg organic minced beef – nice and lean
  • 4 Onions, finely diced
  • 8 cloves of Garlic – crushed
  • 3 Carrots  –  peeled and diced
  • 4 sticks Celery – diced
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 Peppers – diced  –  I used 2 Red and 1 Yellow
  • 2 Courgettes  –  diced
  • 2 teaspoons Cumin
  • 1/2 tub Mexican Spice Mix (see photo below)  This gives a lovely smokey flavour.
  • 2 teaspoons Ground Chilli
  • 2 teaspoons of Dried Oregano
  • 1 jar Tomato Passata
  • 3 tablespoons Tomato Paste
  • 500 mls (approximately) Beef Stock
  • 2 cans Red Kidney Beans – drained and rinsed
  • Sea Salt and Ground Black Pepper
  • Taco Shells – heated in the oven as per the packet instructions

In a large heavy bottomed pan (with a lid) saute the Onions, Carrots and Celery until the Onion is transparent.

Add the Peppers and Courgettes and fry for a minute or two.

Add the Cumin, Mexican Spice Mix, Ground Oregano and Ground Chilli and mix around.

Now add the Ground Beef Mince and turn up the heat.  Fry until the meat has browned, breaking it up as you stir it around,  and the liquid it has released has evaporated.

Add the Tomato Passata, Tomato Paste and some of the Beef Stock.  You want it to be saucy but still thick.

Taste it now for seasoning and add Sea Salt and Ground Black Pepper to taste.  You can also decide now if you would like it to be more spicy, if so add some more Ground Chilli Powder.

Put the lid on and cook on a very low heat on the stove for one hour.

Every now and again, give it a stir, so it does not stick to the bottom.  If after 45 minutes you feel it is not thick enough, leave the lid ajar on the pan and let it reduce.  However you will need to keep an eye on it and keep stirring as you don’t want it to stick to the pan.

After it has been cooking for an hour, add the drained Red Kidney Beans and stir.

Cook for a further 10 minutes and it is now ready to serve.

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