Recipes › Dinner › Beef Tacos topped with Jalna

Recipes

Beef Tacos topped with Jalna

15 minutes

Preparation Time

30 minutes

Cooking Time

6-8

Servings

Ingredients

1 Tbsp vegetable oil

1 small onion finely diced

3 cloves garlic finely chopped

2 tsp smoked paprika

2 tbsp tomato purée

500g beef mince

salt & pepper to taste

400g tin kidney beans, drained and rinsed

200ml beef stock

175g corn chips

150g grated cheese

Corn Salsa

1 can corn kernels drained & rinsed 1x large tomato finely diced 2 spring onions finely sliced

1 can corn kernels drained & rinsed

1x large tomato finely diced

2 spring onions finely sliced

Garnish

8 Tbsp Jalna Greek Yoghurt

1 Large firm but ripe avocado finely sliced

4 Tbsp pickled red onions (optional)

4 spring onions finely sliced

¼ bunch coriander finely chopped

1 red chilli finely sliced (optional)

Lime wedges optional

Method

Heat the oven to fan forced 180°C Heat the oil in a large frying pan over a medium heat, then sauté the onion for 8 minutes until softened. Add the garlic, paprika and tomato purée, and cook for 1 minute. Mix in the beef mince and cook for 8 minutes until it’s browned, breaking it up with a wooden spoon. Season with salt and pepper. Add the kidney beans and beef stock and cook for another 5 minutes until reduced and the meat is cooked.

Lay out the corn chips on a baking tray. Add the beef mixture and the grated cheese. Bake in the oven for 5-10 minutes or until crisp and the cheese is golden and melted. Garnish with generous dollops of Jalna Greek Style Yoghurt.