DELICIOUS TACO MEAT RECIPE RECIPES
TACO RECIPES | BBC GOOD FOOD
Make our tasty tacos for a Mexican-inspired feast. Pack your tortillas with delicious fillings, including smoky pork, chicken, fish, spicy black beans and vegetables.
Provided by Good Food team
Number Of Ingredients 1
EASY BEEF TACO RECIPE | JAMIE MAGAZINE TACO RECIPES
Tacos are crunchy, messy and great fun to eat, so it’s no wonder they’re a big hit with the kids. They’re also easy to make – more of an assembly job than a recipe.
Total Time 1 hours
Yield 6
Number Of Ingredients 17
Steps:
- Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
- Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
- Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
- For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
- Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
- Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.
Nutrition Facts : Calories 447 calories, FatContent 29.8 g fat, SaturatedFatContent 11.1 g saturated fat, ProteinContent 21.8 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 5.1 g sugar, SodiumContent 0.9 g salt, FiberContent 1.8 g fibre
More about "delicious taco meat recipe recipes"
EASY BEEF TACO RECIPE | JAMIE MAGAZINE TACO RECIPES
Tacos are crunchy, messy and great fun to eat, so it’s no wonder they’re a big hit with the kids. They’re also easy to make – more of an assembly job than a recipe.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 447 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 447 calories per serving
- Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
- Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
- Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
- For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
- Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
- Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.
See details
EASY BEEF TACO RECIPE | JAMIE MAGAZINE TACO RECIPES
Tacos are crunchy, messy and great fun to eat, so it’s no wonder they’re a big hit with the kids. They’re also easy to make – more of an assembly job than a recipe.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 447 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 447 calories per serving
- Peel and dice the onion, then deseed and dice the peppers. Soften in 1 tablespoon of oil in a large pan over a low heat.
- Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
- Pour in the stock, cover, and cook for 45 minutes, or until reduced and delicious.
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
- For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
- Spread the taco shells out on a baking tray and place in the oven for 3 to 4 minutes until crisp.
- Fill the shells with the meat, salsa and guacamole or lay everything out and let everyone help themselves.
See details
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