Rip texture

Ground Beef Tacos


Ground Beef Filling

500g lean beef mince
2-3 tbsp Red Island Extra Virgin Olive Oil
2 garlic cloves, minced
1 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp fine sea salt
1/4 tsp black pepper
1/2 tbsp tomato paste
65ml beef stock


3 cups iceberg lettuce, shredded
1 punnet cherry tomatoes
1 avocado
Shredded cheddar cheese (as much as you would like)
1 red onion, finely sliced
Coriander (optional)
Jalapenos (optional)
1 pack soft tortillas
Lime to serve


1. Prepare all of the toppings and place on a serving platter. Mash the avocado and drizzle with Red Island Extra Virgin Olive Oil, season and combine.
2. Heat 2 tbsp of Red Island Extra Virgin Olive Oil in a large frying pan over high heat. Add the garlic and cook for 2 minutes until golden.
3. Add the beef mince and cook for a further 2 minutes, until it changes from red to brown.
4. Add the chilli powder, ground cumin, garlic powder, onion powder, paprika, dried oregano, salt & pepper then cook for an additional 2 minutes, until the beef is cooked through.
5. Add the tomato paste and beef stock and cook for 1 minute, or until the stock has evaporated. The filling look juicy, but not overly watery. Reduce further if required.
6. Serve the beef inside soft tortillas and dress with your favourite toppings. Add a squeeze of lime to finish.

Content by: @stylemyplate

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