TIME:

Prep Time 10-15 mins
Cook Time 15 mins

RECIPE BY:

Michael Weldon

INGREDIENTS :

• 500g Coles Graze Beef Lean Mince
• 1 pack of Graze Mince
• 1 brown Onion, diced
• 1 clove of Garlic
• 2tbs Cumin powder
• 2tbs Coriander powder
• 2tbs smoked Paprika
• 1tsp Cayenne Pepper
• 1 cup Massel Beef Stock
• Cobram Estate Classic Extra Virgin Olive Oil

PICO DE GALLO (SALSA):

• 1 Tomato, diced finely
• 1 Onion, diced finely
• 1bunch of coriander, stems sliced and leave saved for garnishing
• 1 Lime, juice
• 1 Jalapeno, diced
• Sea Salt
• 8 Coles Flour Tortillas
• Shaved Iceberg lettuce
• Grated Cheese
• Sour Cream
• Pickled Jalapenos
• Coriander Leaves

METHOD :

• Add a splash of olive oil to the hot pan and add the mince in small pieces. Add cumin, coriander, smoked paprika, cayenne pepper and stir.
• Add half of the onions and stir through until brown.
• Pour stock over mixture, enough to start brazing the mix.
• To make the pico de gallo, combine onions, tomato, coriander stems, diced jalapenos, lime juice, olive oil and sea salt. Mix and set aside.
• Meanwhile, add diced garlic to mince mix and stir.
• To make your beef tacos, lightly warm and toast the tortillas and then add the fillings – start with mince beef, add pico de gallo, pickled jalapenos, cheese and sour cream. Finish with coriander. Enjoy!