Dinner · Tex-Mex

Crispy beef tacos

Name: Crispy beef tacos
Total time: 35 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 Brown onion; 2 cloves Garlic, crushed; 2 tbsp Vegetable oil; 500g Beef mince; 2 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Dried oregano; ½ tsp Chilli flakes; 1 tbsp Tomato purée; 8 Tortilla wraps; 1 Little gem lettuce; 100g Mature cheddar, grated; 250g Cherry tomatoes; 30g Fresh coriander; 1 Lime

Shells you bake yourself from ordinary wraps, filled with spiced mince, cheese and a sharp salsa.

Start to finish: 35 min
Hands-on: 33 min
In the fridge: 2 days
Freezes: Not well

A little heatContains gluten, dairy

Ingredients

4 portions

1Brown onion
2 clovesGarlic, crushed
2 tbspVegetable oil
500gBeef mince
2 tspGround cumin
1 tspSmoked paprika
1 tspDried oregano
½ tspChilli flakes
1 tbspTomato purée
8Tortilla wraps
1Little gem lettuce
100gMature cheddar, grated
250gCherry tomatoes
30gFresh coriander
1Lime

Plus salt, pepper and water.

Method

1
Heat the oven to 200C (180C fan). Finely chop the onion and crush the garlic.
2
Heat 1 tbsp of the oil in a large frying pan and brown the mince over a high heat for 8 minutes, breaking it up, until no pink remains. Add the onion and cook for 5 minutes more, until soft.
3
Stir in the garlic, cumin, paprika, oregano, chilli flakes and tomato purée for a minute. Add 100ml water and simmer for 5 minutes, until thick and saucy rather than wet. Season.
4
Meanwhile, brush the wraps lightly on both sides with the rest of the oil. Drape each one over two bars of the oven shelves so it hangs in a U shape, and bake for 7 to 8 minutes, until crisp and golden. Lift out carefully; they firm up more as they cool.
12 min, mostly hands-off
5
Shred the lettuce and grate the cheese. Quarter the cherry tomatoes, chop the coriander and toss both with the lime juice and a pinch of salt.
6
Put everything on the table. Spoon the hot mince into the shells first with the cheese straight on top so it melts, then add the lettuce and salsa.

On the day

At the table, so everyone builds their own. Fill the shells as you go, as they soften once filled. Leftover mince keeps for 2 days; reheat it until piping hot.

Cook’s tip

For smaller shells that are easier to hold, cut each wrap into a round around a side plate first. Bake the offcuts alongside for dipping chips.