Beef Mince Tacos with Salsa and Soured Cream
Ingredients
- 500 g beef mince
- 8 taco shells
- 200 g tinned chopped tomatoes
- 150 ml soured cream
- 1 iceberg lettuce
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 28.5 g
- Carbohydrate
- 21.3 g
- of which sugars
- 5.6 g
- Fat
- 36.4 g
- of which saturates
- 13.9 g
- Fibre
- 4 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a frying pan over medium-high heat. Add the beef mince and fry for 8 minutes, breaking it up until browned.
- 2
Stir in the smoked paprika, cumin and season well. Add the chopped tomatoes and simmer for 5 minutes.
- 3
Warm the taco shells in the oven at 180°C for 3 minutes according to packet instructions.
- 4
Shred the lettuce finely.
- 5
Spoon the beef mince into the taco shells and top with shredded lettuce and a dollop of soured cream. Serve immediately.
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