1 tbsp olive oil
2 tbsp Jacoub’s Mexican Seasoning
500g beef mince
400g can crushed tomatoes
10 jumbo taco shells
4 large iceberg lettuce leaves, shredded
2 medium tomatoes, chopped
1 1/2 cups grated tasty cheese
1. Preheat oven to 180°C/160°C fan-forced.
2. Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring for 3 minutes. Add Jacoub’s Mexican Seasoning. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add crushed tomato. Cook, stirring occasionally, for 5 minutes or until sauce has thickened.
3. Meanwhile, heat taco shells following packet directions. Divide beef mixture and salad tacos evenly between taco shells. Top with lettuce, chopped tomato and cheese. Serve.
Make sure your tacos are filled with a nice meat to topping ratio. You don’t want too many toppings to get through before getting to the meaty filling.