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Beef Chilli Tacos & cucumber dip

Beef Chilli Tacos & cucumber dip

Not suitable for vegetarians

Allergens

Gluten, Wheat, Milk, Celery, Mustard, Sesame Seed, Soya

Ingredients

ingredients
Item Quantity Allergen
Steak mince 1.2kg
Tomato puree 28g
Diced Onions 326g
Garlic puree 5g
Beef Bouillon 8g Celery
Cold Water 350ml
grated cheese 150g Milk
Ell paso taco shells 260g may contain:celery, milk, mustard, sesame, soya and wheat
red kidney beans 400g
Mild chilli powder 3g
Mixed herbs 3g
Chopped Tomatoes 500g
Oil 5ml
Black pepper 5g
Paprika powder 1g
Plain flour 500g Gluten / wheat
plain yoghurt 500g milk
Fresh mint 5g
Cucumber 1
Grated cheese 40g Milk

Method

  • Heat the oil and cook the onion and garlic for 5 minutes.
  • Add the mince and brown.
  • Add tomatoes, herbs, chilli and kidney beans. Mix water and bouillon and add.
  • Bring to the boil and simmer for 25 minutes, stirring frequently.
  • Remove the pan from the heat.
  • Heat the taco shells for 2-3 minutes
  • Fill the taco shell with the mince mix and top with grated cheese and serve.

Info

Yield : 20 primary 16 High School