KIDS LOVE EATING WITH THEIR HANDS, AND TACOS ARE ALWAYS A WINNER. PUT THE PREPARED INGREDIENTS IN THE MIDDLE OF THE TABLE AND LET EVERYONE MAKE THEIR OWN. I HAVE ALLOWED THREE TACOS PER PERSON, BUT THEY ARE SO DELICIOUS, YOU MAY NEED MORE. IF YOU DON’T HAVE ANY LEFTOVER BEEF, GIVE IT A GO WITH FRESH BEEF MINCE.
BEEF TACOS Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Serves: 4 Ingredients
12 taco shells 1 tablespoon olive oil 1 onion, diced 3 teaspoons ground cumin 3 teaspoons ground coriander 2 teaspoons smoked paprika ½ teaspoon cayenne pepper 400 g roast beef 600 g chunky tomato salsa (2 jars) ½–1 jar water (empty salsa jar)
Toppings
2 tomatoes, diced 92
Peninsula Kids – Winter 2017
¼ iceberg lettuce, finely shredded 2 handfuls cheddar cheese, grated sour cream to serve
Guacamole
2 soft avocados ½ red onion, finely diced 2 garlic cloves, crushed 2 tablespoons lime juice 1 handful coriander, chopped ½ teaspoon ground cumin ½ teaspoon ground coriander 1 tomato, finely diced (optional) 1 long red chilli, deseeded, chopped salt and pepper
Method
1. Preheat oven to 140C. Remove tacos from package and follow instructions to heat (5 minutes). 2. Finely chop beef in
the food processor. 3. Heat oil in a frying pan over high heat. 4. Cook onion until slightly soft, then add spices and cook for an additional minute. 5. Add chopped roast beef to pan with salsa and half a jar of water and simmer for 5 minutes (if too dry, add more water). To make guacamole: Mash avocado in a bowl with a fork until smooth. Then add onion, garlic, lime juice, chopped coriander leaves, ground cumin, ground coriander, tomato and chilli. Combine and season with salt and pepper to taste. 6. Fill each taco shell with 2 tablespoons of beef mixture and top with chopped tomatoes, lettuce, cheese, guacamole and sour cream.