Beef & veggie taco shells with salsa and cheese
Appliance/Function:
Equipment
- 1 Oven tray
- Baking paper
- 1 Frypan
- 1 Medium bowl
Ingredients
Beef
- 1 red onion
- 4 garlic cloves
- 1 tbsp olive oil
- 1 tbsp Mexican seasoning
- 2 tsp ground cumin
- 300 g beef mince
- 2 tbsp tomato paste
- 400 g brown lentils canned
Tacos
- 8 taco shells or gluten-free taco shells
Toppings
- 2 tomatoes
- 1 yellow capsicum
- 1 green chilli optional
- 1 tbsp lime juice
- ½ iceberg lettuce
- 50 g cheese
Instructions
Before you start
- Preheat the oven to 180 °C. Line an oven tray with baking paper.
Start beef
- Peel and finely dice 1 red onion. Peel and mince 4 garlic cloves. Heat 1 tbsp olive oil in a large frypan over medium heat. Add half the onion. Cook, stirring, for 1 minute or until soft. Add the garlic, 1 tbsp Mexican seasoning and 2 tsp ground cumin and stir for 2 minutes. Increase heat to high and add 300 g beef mince and cook, breaking up lumps with a spoon, for 4 minutes or until browned.
Finish beef
- Then add 2 tbsp tomato paste. Cook, stirring, for 1 minute. Stir through 185ml or ¾ cup of water. Add 400 g brown lentils and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until thickened.
Cook tacos
- Place 8 taco shells in the oven and cook according to the packet directions.
Prep toppings
- Meanwhile, adding to a medium bowl as you go - finely chop 2 tomatoes and 1 yellow capsicum. Deseed and finely slice 1 green chilli, if using. Add 1 tbsp lime juice and the remaining onion. Season with salt and pepper. Toss until combined. Finely slice ½ iceberg lettuce. Grate 50 g cheese.
To serve
- Top the taco shells with the beef and lettuce, spoon over the salsa and sprinkle over the cheese. Divide between plates or serve on the table for everyone to help themselves.
Nutrition
Calories: 536kcal | Carbohydrates: 51g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 343mg | Potassium: 1231mg | Fiber: 13g | Sugar: 9g | Calcium: 210mg | Iron: 7mg