Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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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
- To make the tacos, place the Mix and salt in a bowl and add sufficient water to form a soft but not sticky dough.
- 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.
- 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.
- To make the filling, heat the oil in a large frying pan, and gently fry the onion and garlic until soft.
- Add the mince and cook for a few minutes until browned.
- Stir in the beans, tomato puree, chilli, paprika, cumin and lime zest and juice and cook over a medium heat for 10 minutes.
- Spoon filling into tacos, sprinkle with pomegranate seeds and fresh coriander, and fold to eat.
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