Double Duty Tacos
15 minutes
Another beauty I adapted from a Tex-Mex recipe.
1 person made this
Ingredients
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
Directions
Preparation:10min ›
Cook:5min ›
Ready in:15min
- 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.
- 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.
- 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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