Ingredients
- 1 onion, finely diced
- 2 tablespoons extra virgin olive oil
- 1 red capsicum, finely diced
- 2 cloves garlic, finely diced
- 500g minced beef or lamb
- 1/2 teaspoon paprika
- 11/2 teaspoons cumin
- 250ml beef bone broth or beef stock
- Your choice of toppings and taco shells to serve
Instructions
In a large frypan with a lid, soften the onion in the oil over low heat. Then add the garlic, capsicum and cook for 1 minute. Add the mince, paprika and cumin and cook until the meat has browned, breaking up the mince with a wooden spoon and stirring regularly. Add the stock, cover with lid and cook on low for 30 minutes. Keep an eye on it and top with a little more beef stock if needed, but you want a dry mince at the end of the cooking time. Serve with your favourite taco shells and toppings.
Notes
I like to place the taco shells onto a tray lined with aluminium foil, add a little mince, top with cheese and then bake in an 180°C oven for 10 minutes until cheese has melted. Some topping suggestions; lettuce, tomato, avocado, capsicum, cucumber, jalapenos, sour cream, cheese, corn