Beef tacos with guacamole and salsa cruda
1 x 3 second spray(s)
½ small, finely chopped
1 clove(s), crushed
lean beef mince
Canned red kidney beans, rinsed, drained
8 regular, stand 'n stuff (8 x 14g)
1 large, ripe, finely chopped
¼ medium, finely chopped
fresh red chilli
½ whole, (long) finely chopped
2 tbs, finely chopped
- Preheat oven to 200°C or 180°C fan-forced. 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.
- 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.
- Serve tacos with mince mixture and salsa.