Double Duty Tacos

    15 minutes

    Another beauty I adapted from a Tex-Mex recipe.


    New South Wales, Australia
    1 person made this

    Serves: 8 

    • Mexicali Chilli Rub
    • 1/4 cup chilli powder
    • 3 tablespoons garlic salt
    • 2 tablespoons ground cumin
    • 2 tablespoons dried oregano leaves
    • 1/2 teaspoon ground red pepper
    • Tacos
    • 900g beef mince
    • 1 large onion, chopped
    • 3 tablespoons Mexicali Chili Rub
    • 3/4 cup water
    • 2 tablespoons tomato paste
    • 16 hard taco shells
    • 2 cups (500g) grated cheese, cheddar or mexican blend
    • 2 cups (500g) shredded lettuce
    • 1 cup (250g) chopped tomatoes
    • 1 cup (250g) diced ripe avocado
    • 1/2 cup (125ml) sour cream
    • prepared salsa

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. For rub, combine chilli powder, garlic salt, cumin, oregano and ground red pepper in small bowl; mix well. Transfer to container with tight-fitting lid. Store in cool dry place up to 2 months.
    2. Brown beef and onion in large deep frying pan over medium-high heat, stirring to separate meat. Drain and discard fat. Sprinkle chili rub over beef mixture; cook 1 minute. Reduce heat to medium. Add water and tomato paste. Cover; simmer 5 minutes.
    3. Spoon beef mixture into taco shells; top with cheese. Arrange lettuce, tomatoes avocado, sour cream and salsa in bowls. Serve tacos with toppings.

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