Beef Chilli Soft Tacos
Serves: 4 bariatric serves or 2 regular serves, plus leftover chilli to freeze
Time: 30 minutes
Beef chilli
Time: 30 minutes
Ingredients
- 1/2 Lebanese cucumber, diced
- 1/2 avocado, flesh scooped out and diced
- 1/8 iceberg lettuce, shredded
- 1/2 punnet of cherry tomatoes, quartered
- 1 spring onion, sliced finely
- Juice of 1/2 lime
- 4 soft tacos
- Fresh coriander leaves, to serve
Beef chilli
- 1 1/2 tablespoon canola oil
- 500g lean beef mince
- 2 long red chillis, sliced
- 1 red onion, diced
- 2 medium red capsicum, deseeded, diced
- 4 cloves garlic, peeled, finely sliced
- 3 teaspoons paprika
- 2 x 400g cans chopped tomatoes
Method:
1. Heat oil in a large pan over medium-high heat. Add beef mince and brown for 3-4 minutes. Add the chilli, onion, capsicum and garlic. Stir until onion becomes translucent. Stir in paprika and tomatoes. Cook for 10–15 minutes or until sauce has thickened and slightly darkened in colour. Set aside.
2. Meanwhile, combine cucumber, tomato, avocado, lettuce, and lime juice. Set aside to serve.
3. Spoon some of the beef chilli over the tacos, top with salads of your choice. Serve immediately. Freeze leftover chilli in single portions so you can defrost and use for lunches or dinners later.
