The weather is really warm at the moment and so I decided to have a Mexican themed dinner. Making the beef for the tacos was not as bad as I thought it would be in this heat. I make mine very simple so you are never standing over a pan for too long! The end product is great for a warm summer evening.
Serve with an avocado salad (chopped avocado, chopped tomatoes and some lemon wedges) and a salsa on the side.
500g minced beef
1 tbpsn cumin
2 tbpsn paprika
2ooml beef stock (boiling water)
1 onion (finely chopped)
1 red pepper (finely chopped)
handful of mushrooms (finely chopped)
1 tspn crushed chilis
ground black pepper
- Heat oil in a pan and add the mince. Let it break up and keep stiring it. Once it has broken up, leave it to brown
- Add the onions and red pepper and let the mince cook for a couple of mins
- Then add the paprika, chilis, cumin and black pepper
- Add the mushrooms and 2 tbpsn tomato puree
- Pour in the beef stock and put the lid on the pan. Leave to boil down. With 200ml stock this should only take 10-15 mins on a high heat. The meat should be boiled down completely
- In the meantime you can quickly prepare anything else you want to serve alongside this
- Preheat the oven to a medium heat and after 5 mins add the tacos for 5 mins. Take out of oven and place in a dish to serve
- Put the beef into a serving dish and garnish with fresh coriander. Put on the table to serve and enjoy!