Tacos

Tacos

You can make the chilli mince for this Mexican dish several days ahead and keep it in the fridge. Heat through to serve.

By , 21 September 2015
Tacos
  • Ready in: 40 mins
  • Serves: 6
  • Price: £1.48 per serving
Nutritional Info
Each 141g serving contains
  • Fat med
    15.3g
    22%
  • Saturates med
    4.1g
    21%
  • Sugars low
    6g
    7%
  • Salt med
    0.5g
    8%
  • Energy 1197KJ 286KCAL
    14%
of your reference intake.
Typical energy values per 100g: 849kJ/203kcal.
Ingredients
  • 2 tbsp sunflower oil
  • 1 medium onion, chopped
  • 420g pack Butcher’s Selection Extra Lean Beef Mince
  • 1 level tsp mild chilli powder
  • 390g carton Chosen by you Chopped Tomatoes with Chillies & Peppers
  • 2 x 290g cans Chosen by you Chilli Beans
  • 25g dark chocolate (70% cocoa solids)
  • Shredded lettuce
  • 156g pack Old El Paso Taco Shells (12-pack)
  • Asda Reduced Fat Soured Cream, to serve
Method
  • Heat the oil in a pan and cook the onion until soft. Add the mince and cook until it browns, stirring to stop it clumping. Add the mild chilli powder, tomatoes and chilli beans plus 3 tbsp water. Cover the pan. Simmer for 10 minutes. Remove the lid and simmer for another 10 minutes, stirring.

  • Remove from the heat. Add the chocolate and stir in until totally melted.

  • Heat the taco shells and fill with the lettuce. Add the chilli mixture. Serve drizzled with the soured cream.