Mum used to make tacos a lot when we were kids. We used to love loading up our own tacos with mince, tasty cheese, shredded iceberg lettuce, grated carrot and chopped tomatoes which all sat colourfully, lined up in their individual bowls. I went through a stage of making these all the time back in uni days, but have been on a bit of a taco drought of late.
More recently, it seems like soft shell tacos are more popular than the old school crispy shells. I’m a fan of the hard tacos when it comes to the simple, no-fuss beef mince filling though, favouring the texture that the crunchy shell brings.
I prefer to mix all of the salad ingredients together in a large bowl instead of serving them separately. At home, I don’t usually use the taco spice mix, instead adding onion, garlic, cumin, paprika, chilli powder, dried parsley, salt, pepper and tinned tomatoes to the mince, but the ready made spice mix is the perfect thing to take with you when you’re going away for the weekend. A quick and tasty meal can be whipped up in not much time at all and can easily be adapted to feed an army.
I’m sure most of you know how to make simple tacos, so the point of this post isn’t to teach you something you don’t already know, but more to inspire you to grab a box of taco shells when next at the supermarket if they don’t often make a regular appearance in your trolley. Always good to mix things up a bit during the week or when you have friends over for a casual dinner on the weekend.
And by all means, go for the soft tortillas instead and line the salad ingredients up in a line. It’ll taste the same in the end anyway.
It’ll just make for a little more washing up.
simple beef mince tacos (serves 4-6)
500 grams of beef mince
1 x brown onion, finely diced
2 x garlic cloves, crushed
1 x packet of taco spice mix
1 x 400 gram tin of chopped tomatoes
200 grams of water (measured out in the empty tomato tin)
A dash of olive oil
Salt and freshly cracked pepper
Taco shells, to serve
Fresh salad, to serve (think grated carrot, finely diced Spanish onion, shredded iceberg lettuce, chopped tomatoes, cooked corn kernels and grated cheese)
Sour cream, to serve
- In a large frypan, add a dash of olive oil and sauté the onion and garlic until soft.
- Add the beef mince, breaking up with a wooden spoon whilst cooking, until browned all over. Season with salt and pepper here.
- Pour in the spice mix and stir.
- Add the tomatoes and water and bring to the boil.
- Back off to a low simmer and cook for at least 20 minutes or until a lot of the liquid has evaporated.
- Meanwhile, get the salad ready. I simply throw everything in to a mixing bowl and combine.
- Just before serving, heat the taco shells in the oven for a few minutes so that they’re nice and crunchy.
- Take a tray to the table with the mince, salad and taco shells so that everyone can make their own. Add a dollop of sour cream on top.
Goes down well with a cold Corona.
- Fresh coriander also goes down well as a garnish for these tacos if you have some handy.
- Other veggies that go well in the salad mix are – avocado, red capsicum, Lebanese cucumber, finely chopped jalapeños.
- You can add some fresh chopped chilli or chilli flakes to either the beef mince mixture or sprinkle over the top.
- I microwave the corn kernels but you could also use tinned corn instead.
If you make these tacos, please leave a comment below. xx