Search
Recipe section
nation’s favourites
Twenty-Minute Tacos
Serves: 4
Preparation time: 5 minutes
Cooking time: 15 mins
rate this dish
-
-
click to rate 1/5 -
click to rate 2/5
-
click to rate 3/5
-
click to rate 4/5
-
click to rate 5/5
-
Share the lamb
Ingredients
- 500g New Zealand Lamb mince, thawed if frozen
- jar of Tex-Mex sauce for Chilli
- 12 taco shells
- bag of mixed salad leaves
- select to your taste, salsa, guacamole, and/or soured cream
- ready grated Cheddar cheese
- thinly sliced spring onions (optional)
Hints & Tips
This meat filling can also be used in flour tortillas or it makes a great chilli. Simply add a 400g can of drained red kidney beans, and serve with tortilla chips, soured cream and grated cheese.
If you can take the heat and like your food seriously hot - add a little Tabasco sauce to Step 1.
You could also try this recipe with diced New Zealand lamb and serve it with ready-baked flour tortillas. For another alternative you could also pour the mince sauce over pasta.
Instructions
1. Put the lamb mince into a large pan. Heat and stir for 5 minutes or until all the meat loses its pink colour. Stir in the jar of Tex-Mex sauce. Half fill the jar with water and shake well. Pour the water on to the meat. Bring to the boil, and then cover with a lid. Reduce the heat and simmer for 10 minutes until the lamb is cooked and the sauce thickened.
2. Meanwhile, preheat the oven to 180°C/350°F/Gar Mark 4. Heat the taco shells according to the instructions on the pack.
3. Stuff mixed salad leaves into the base of each taco and top with a few spoonfuls of the lamb mince. Top with a selection of a little salsa, guacamole, soured cream, grated Cheddar or thinly sliced spring onion.