Beef Tacos
Around 30% fewer calories and significantly lower fat, extra lean beef mince replacing standard mince with extra black beans added and shells baked rather than fried, with the authentic cumin, chipotle, and lime brightness of the classic.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 1 small onion finely, mince 3 garlic cloves. Drain and rinse 200g canned black beans. Shred iceberg lettuce, dice tomato, slice jalapeños. Have 350g extra lean beef mince, 8 corn tortillas, cumin, smoked paprika, chipotle powder, oregano, tomato purée, beef stock, and lime ready.
Bake
Preheat oven to 180°C. Drape corn tortillas over oven rack bars and bake 8 minutes until lightly crisped into taco shape. Remove and set aside.
Saute
Heat 1 tsp oil in a pan over medium-high heat. Cook diced onion 5 minutes until softened, add garlic, cook 1 minute until fragrant. Add beef mince, increase to high heat, cook 5 minutes breaking up until browned and dry.
Build
Reduce heat to medium. Stir in cumin, smoked paprika, chipotle, and oregano for 1 minute until bloomed. Add tomato purée and 100ml beef stock, simmer 8 minutes until sauce thickens and coats beef. Stir in black beans and lime juice, cook 2 minutes, season with salt and pepper to taste.
Plate
Fill warm baked taco shells with beef and bean mixture. Top each with shredded lettuce, diced tomato, jalapeños, and fresh coriander. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.