Ingredients:
100 g cheddar cheese
1 onions
4 garlic cloves
750 g ground top quality beef
1 tablespoon plain flour
1 teaspoon ground cumin
1 teaspoon chili powder
1 (400 g) cans tomatoes, chopped
150 ml beef stock
salt, to taste
fresh ground black pepper, to taste
lettuce leaves, to serve
50 g stuffed green olives
8 ready-made taco shells
150 ml sour cream
paprika, to dust
Directions:
Grate the cheese coarsely, peel and finely chop the onion and garlic; gently heat the ground beef in a non-stick pan or wok, stirring until the juices start to run.
Add the onion, garlic, flour, cumin and chili powder, mix well and cook, stirring, for 3-4 minutes, or until the meat is brown; stir in the tomatoes and stock; bring to the boil; simmer for 25 minutes or until the sauce is thickened and season to taste.
Meanwhile, shred the lettuce and slice the olives; cover and chill until required; and gently warm the taco shells according to the packet instructions.
Press a little lettuce into each taco, top with mince then sprinkle over with olives and cheese; serve the tacos with spoonfuls of sour cream dusted with paprika.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.