Ingredients
- Taco shells 12
- Red onion 2
- Medium carrots 2
- Medium courgettes 3
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Beef Mince 500g
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Chilli Powder ½ tsp
- SpinneysFOOD Flaky Sea Salt 1 tsp
- SpinneysFOOD Black Pepper, freshly ground 1 tsp
- SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
- SpinneysFOOD Cheddar 100g
- Romaine lettuce heads 2
- Tamatim Tasties tomatoes 100g
Nutrition (Per serving)
- Calories 572
- Fat 24.1g
- Saturates 6.3g
- Protein 41.6g
- Carbs 45.4g
- Sugars 7.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Taco bar
Mexican 20 Mins Prep · 30 Mins Cook
- Peel and chop the onion. Grate the carrots and courgettes.
- Heat the olive oil in a medium non-stick pan placed over a medium heat.
- Add the mince and fry until brown. Then add all the chopped vegetables, sautéing for 5-10 minutes or until tender. Continue to sauté until translucent. Stir in the cumin, chilli powder, salt and black pepper. Sauté for 2 minutes. Add the tomatoes and allow to simmer for a further 2 minutes. Place the mince mixture in a bowl.
- Grate the Cheddar cheese into a bowl. Finely chop the red onion and the lettuce. Halve the cherry tomatoes and place in a bowl.
- Place the mince mixture along with all the toppings in separate serving bowls. Place the taco shells in the microwave for 1 minute to warm.
- Serve the taco shells along with the toppings and mince mixture.