Ingredients
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100 g cheddar cheese
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1 onion
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4 garlic cloves
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750 g ground top quality beef
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1 tablespoon plain flour
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 (400 g) can tomatoes, chopped
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150 ml beef stock
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salt, to taste
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fresh ground black pepper, to taste
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lettuce leaf, to serve
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8 ready-made taco shells
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150 ml sour cream
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paprika, to dust
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50 g stuffed green olives
Instructions
- Grate the cheese coarsely, peel and finely chop the onion and garlic; gently heat the ground beef in a non-stick pan or wok, stirring until the juices start to run.
- Add the onion, garlic, flour, cumin and chili powder, mix well and cook, stirring, for 3-4 minutes, or until the meat is brown; stir in the tomatoes and stock; bring to the boil; simmer for 25 minutes or until the sauce is thickened and season to taste.
- Meanwhile, shred the lettuce and slice the olives; cover and chill until required; and gently warm the taco shells according to the packet instructions.
- Press a little lettuce into each taco, top with mince then sprinkle over with olives and cheese; serve the tacos with spoonfuls of sour cream dusted with paprika.