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Photo of Beef tacos with guacamole and salsa cruda by WW

Beef tacos with guacamole and salsa cruda

Total Time
40 min
15 min
25 min
Stuff taco shells full of Mexican beef, homemade guacamole and sour cream in this fun DIY dish.


Oil spray

1 x 3 second spray(s)

Brown onion

½ small, finely chopped


1 clove(s), crushed

Lean beef mince, raw

300 g

Ground cumin

1 tsp

Ground coriander

½ tsp

Chilli powder

½ tsp

Tomato paste

2 tbs

Canned red kidney beans, rinsed, drained

400 g

Hard taco shell

8 regular, stand 'n stuff (8 x 14g)


1 large, ripe, finely chopped

Red onion

¼ medium, finely chopped

Fresh red chilli

½ whole, (long) finely chopped

Fresh coriander

2 tbs, finely chopped


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add onion and garlic and cook, stirring, for 2–3 minutes or until softened. Add mince and cook, breaking up lumps, for 3–5 minutes or until browned. Add spices and cook, stirring, for 1 minute or until fragrant. Add paste, beans and ½ cup (125ml) water and cook, stirring occasionally, for 10 minutes.
  2. Place taco shells on prepared tray and bake for 5 minutes or until crisp. To make salsa, combine tomato, onion, chilli and coriander in a small bowl.
  3. Serve tacos with mince mixture and salsa.


SERVING SUGGESTION: 2 tablespoons of light sour cream. To make guacamole, mash 1 small avocado with 1 tablespoon lime juice and 2 tablespoons chopped fresh coriander. TIP: You can serve the mince filling in flour tortillas instead of taco shells.