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Kids Tacos

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Serves: 4
2 tbsp olive oil
1 onion, finely chopped
1 red bell pepper, seeded and chopped
275g / 9 3/4 oz ground (minced) beef
1 tbsp tomato paste
225g / 8 oz canned chopped tomatoes
300g / 10 1/2 oz canned kidney beans, drained
150g / 5 1/2 canned corn kernels, drained
8 taco shells
salt and pepper
salad greens (leaves)
2 tomatoes, chopped
4 tsp sour cream
115g / 4 oz cheddar cheese, grated

Heat the oil in a non stick skillet (frying pan), add the onion and pepper, and cook for 10 minutes, or until soft. Add the beef to the skillet and stir to break it up. Cook until browned and then add the tomato paste and chopped tomatoes and simmer for 30 minutes.

Preheat the oven to 375ºF / 190ºC / Gas Mark 5. Add the kidney beans, corn, and seasoning. Stir and simmer for an additional 10 minutes.

Place the taco shells on a baking sheet and heat for 2-3 minutes until hot. Spoon the meat into the taco shells and top with salad greens (leaves), chopped tomato, a spoonful of sour cream, and a sprinkling of grated cheddar.

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