Brooks' Tacos
Definitely not traditionally Mexican, but this is what we grew up with and brings back memories of extra-hot salsa at my grandparents.
- Prep time: 30 minutes
- Cook time: 30 minutes
- Yield: 4 people
Ingredients
- 400g extra-lean beef
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 250g cheddar cheese
- 1 onion
- 2 peppers
- 2 tomatoes, de-seeded
- Lettuce, for decoration (you might intend to add it, but you never will)
- 16 taco shells
- Old El Paso extra-hot salsa
- Lime (not traditional at all)
For the beef
Other fillings
To serve
Steps
- Prepare the non-meat fillings. Grate the cheese (always make more than you think you’ll need). Finely dice the rest of the fillings and place in separate bowls. Squeeze a little lime over the onions to keep them fresh.
- Preheat the oven to 200℃ for the taco shells.
- Mix all the spices together in a jar.
- Brown the beef in a frying pan, adding the spice mix 2/3 of the way through. Remove to a serving bowl.
- Warm the taco shells for 3-5 minutes. They’ll be soft when they come out of the oven, and harden up as they cool.
- Put everything out on the table, and dig in.