Taco Tuesday

Ingredients

• 227 gminced beef
• 1.5 tablespoonstaco seasoning (homemade blend below or shop-bought)
• 198 gtinned fire-roasted chopped tomatoes
• to tastesalt and black pepper
• 1 tablespooncooking oil
• 2 tablespoonschilli powder
• 2 teaspoonsdried Mexican oregano
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 2 teaspoonsonion powder
• 2 teaspoonsgarlic powder
• 1 teaspoonsmoked paprika
• to tastetortillas or taco shells
• to tastediced tomatoes
• to tasteshredded lettuce
• to tastegrated cheese
• to tastesoured cream or Mexican crema
• to tasteyour favourite taco sauce

Instructions

1. 1

   Brown the beef

   Set the pot to Level 2 (high heat) and add 1 tablespoon of cooking oil. Break up the minced beef and add it to the pot. Keep breaking it up as it cooks, then cook on Level 2 until well browned and starting to caramelise, about 10–15 minutes.

2. 2

   Add the seasoning

   Stir in the taco seasoning with a generous pinch of salt and some freshly ground black pepper. Mix it through the meat and cook for about 1 minute.

3. 3

   Add the tomatoes

   Stir in the entire tin of tomatoes. Fill the empty tin with water and pour that into the pot, then change the heat to Level 1 (low heat).

4. 4

   Simmer the filling

   Simmer the beef, stirring occasionally, until most of the liquid has evaporated. Taste and adjust the salt and pepper.

5. 5

   Warm and serve

   Warm the tortillas or taco shells in your oven. Spoon the cooked beef into them and add your chosen toppings.

What are tacos?

Tacos are a Mexican dish built around a tortilla filled with savoury ingredients and finished with toppings. This version uses minced beef simmered with tomatoes and a spice blend, then leaves the final combination up to each person.

Fire-roasted tomatoes add a toasted note, while browning the beef first gives the filling a deeper savoury flavour. The homemade seasoning is an easy way to use familiar dried spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 27g protein, 41g carbs, 21g fat.

The beef contributes most of the protein, while tortillas or taco shells supply most of the carbohydrates. Beef, cooking oil, cheese and soured cream contribute much of the fat; the exact macros vary with the shell and toppings you choose. For a more balanced plate, add plenty of shredded lettuce and diced tomatoes alongside the tacos.

Making the spice blend

Chilli powder: this provides the blend's main warmth, so use a familiar variety and keep in mind that heat levels differ between brands.

Dried spices: oregano, cumin, coriander, onion powder, garlic powder and smoked paprika bring herbal, earthy and smoky notes. Mix them together before measuring the 1.5 tablespoons needed for the beef.

Browning the beef

Even browning: break up the meat as it cooks, but give it enough contact with the hot pot to develop colour. The method allows about 10–15 minutes for this stage.

Caramelised bits: the beef should be thoroughly browned and beginning to caramelise before you add the seasoning. This is the main opportunity to build a rich, savoury base.

Getting the filling texture right

Tomato liquid: adding water measured in the empty tin helps create enough liquid for the beef to simmer. Keep the heat low once the tomatoes and water are in.

Finished filling: stir from time to time and cook until most of the liquid has evaporated. The meat should be moist but not swimming in sauce when it goes into the tortillas.

Seasoning as you go

Salt and pepper: add a generous pinch of salt and some freshly ground pepper with the taco seasoning, then taste again after simmering. The tomatoes and seasoning blend can vary, so adjust at the end to suit your preference.

Ready-made blend: shop-bought taco seasoning works in place of the homemade blend. Follow the recipe's quantity and check its saltiness before adding extra.

Tortillas and toppings

Warm shells: warm the tortillas or taco shells before filling so they are ready to serve alongside the hot beef. Use the warming method specified for your chosen oven or appliance.

Fresh toppings: diced tomatoes and shredded lettuce add freshness and crunch, while grated cheese, soured cream or crema and taco sauce make the tacos richer and more savoury.

Serving the tacos

Serve the filling while warm and let everyone add toppings to their own tortilla or shell. A side of vegetables or a simple salad can round out the meal without competing with the seasoned beef.

Recipe notes & tips

• Break the beef into small pieces so it cooks evenly and is easy to spoon into the shells.
• If making the spice blend from scratch, mix it thoroughly before measuring the amount for the filling.
• Use the empty tomato tin to measure the water, as directed in the method.
• Let most of the simmering liquid evaporate so the filling is easier to eat in a tortilla.
• Set out the toppings before warming the shells so everything is ready to serve.

Variations

• Milder blend: use a less spicy chilli powder to reduce the heat.
• Extra smoky: add a little more smoked paprika to the homemade seasoning.
• More crunch: top the tacos with extra shredded lettuce.
• Creamy finish: use Mexican crema or soured cream as a topping.
• Shop-bought shortcut: swap the homemade spice blend for taco seasoning from the shop.

Common mistakes to avoid

• Adding the tomatoes too soon: brown the beef well first so it can develop colour before it simmers.
• Leaving large pieces: break up the meat as it cooks for a more even filling.
• Keeping the heat high: lower it to Level 1 after adding the tomatoes and water to simmer the filling.
• Serving it too wet: continue simmering until most of the liquid has evaporated.
• Over-seasoning early: taste the filling after simmering and adjust salt and pepper at the end.

How to store

Refrigerate leftover beef filling in a covered container and use within 3 days. Reheat it in a pan until piping hot, adding a splash of water if it seems dry; store tortillas and toppings separately where possible.

Frequently asked questions