Ingredients
Scale
- 1 onion, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- splash of olive oil
- 2 cloves of garlic, finely chopped
- 1/4 teaspoon paprika
- 11/2 teaspoons cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chilli flakes (optional)
- 1/2 teaspoon chilli powder (optional)
- 500g beef or lamb mince
- 250ml beef broth or stock
- 2 tomatoes, diced
- 2 cups grated cheese
- 1 large zucchini, grated
- 6 carrots, grated
- mayonnaise to serve
Instructions
Place the onion and capsicums in a large pan, (with a lid) a splash of olive oil and soften over low heat.
Add the garlic to the pan, along with all the spices. Cook for 2 minutes.
Add the beef and cook while stirring until browned.
Pour in the stock, cover and cook for 40 minutes, or until reduced, stirring occasionally.
Pre heat oven to 180°C.
Line a baking tray with aluminium foil. (this helps keep the shells crispy)
Line up taco shells so they are all upright.
Layer in each shell; beef, tomatoes, cheese and bake in oven for 15 minutes until cheese has melted.
Remove from oven and top with zucchini, carrot and mayonnaise.
Notes
You could combine the zucchini, carrot and mayonnaise beforehand and just top each taco with this salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes