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Chilli Beef Tacos

Colourful and vibrant, these tacos are filled with lots of fresh flavours and a hint of spice!

  • Cook: 20 mins
    Prep: 15 mins
  • 2 portions
  • Easy
  • Suitable for home freezing
Go back

Chilli Beef Tacos

Colourful and vibrant, these tacos are filled with lots of fresh flavours and a hint of spice!

  • Cook: 20 mins
    Prep: 15 mins
  • 2 portions
  • Easy
  • Suitable for home freezing

Ingredients

For the tacos:
150g Juvela Gluten-Free Mix/Fibre Mix
¼ tsp salt
Approx. 150ml water
Filling - per 2 tacos:
1 tsp rapeseed oil
1 garlic clove, peeled and crushed
½ red onion, finely diced
150g lean steak mince
½ tin black beans, drained and rinsed
1tbsp tomato puree
½ red chilli, deseeded and finely chopped
½ tsp smoked paprika
½ tsp ground cumin
Zest and juice of ½ a lime

Method

  1. To make the tacos, place the Mix and salt in a bowl and add sufficient water to form a soft but not sticky dough.
  2. Knead the dough until smooth on a surface lightly dusted with Mix. Divide the dough into 6 equal pieces, shape each piece into a round, and roll out as thinly as possible.
  3. Dust off any excess Mix and cook in a heavy-based frying pan for about one minute each side. Layer cooked tacos in a polythene bag to retain softness.
  4. To make the filling, heat the oil in a large frying pan, and gently fry the onion and garlic until soft.
  5. Add the mince and cook for a few minutes until browned.
  6. Stir in the beans, tomato puree, chilli, paprika, cumin and lime zest and juice and cook over a medium heat for 10 minutes.
  7. Spoon filling into tacos, sprinkle with pomegranate seeds and fresh coriander, and fold to eat.

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