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Beef Tacos with Salsa Salad

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September 24, 2015 by marksetchfield

IMG_2991Serves 8, prep time, 30 minutes, cooking time 1 hour 20 minutes

INGREDIENTS
FOR THE CHILLI
2 tbs olive oil
1 medium pack beef mince
1 onion, finely chopped
2 garlic cloves, crushed
1 small chopped red chilli
1/4 teaspoon ground chilli flakes
1 tsp ground coriander seeds
1 can chopped tomatoes
2 tbsp tomato ketchup
2 tbsp Chipotle Tabasco sauce
1 cup vegetable stock
1 can kidney beans, drained and rinsed
8 taco shells

FOR THE TOPPING
1 ripe avocado
Rind and juice of a lime
1/4 chopped red onion
1 diced tomato
1/2 iceberg lettuce, sliced
Greek yogurt
6 jalapeno slices, chopped

FOR THE SALSA SALAD
Handful of cherry tomatoes
4
jalapenos, chopped
3 pineapple slices
1 pickled gherkin, chopped
1/2 red onion, chopped
1/2 red pepper, chopped
1 tbs of olive oil
Salt and pepper
Juice of a lime

Screen Shot 2015-07-24 at 15.43.34

METHOD
FOR THE CHILLI
Heat the taco shells in the oven (as per packet instructions). Then heat the oil in a frying pan over medium heat. Add the onions and crushed garlic, cook until the onions start to soften. Break the mince into the pan and stir until the meat is evenly browned. Then add and stir in the remainder of the ingredients. Reduce the heat and simmer for 10-15 minutes or until the sauce thickens.

FOR THE TOPPING
Combine
the avocado, lime rind and juice, in a bowl and season with salt and pepper, mix well into a smooth creamy paste.
To assemble the tacos, place some lettuce in the base of each shell. Top with chilli, tomato, guacamole, jalapenos and greek yoghurt, serve with salsa salad.

FOR THE SALSA SALAD
Chop all the salsa ingredients and place in a bowl season and add the oil. Squeeze over some lime juice and chill in the fridge.

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