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  • Serves 6
  • 15 mins
  • Oven temp 160C/325F/ gas3


500g NIFQA lean steak mince

1 onion

1 pepper

2 garlic cloves 

2/3 ripe tomatoes or 1dsp. Tomato puree

Half low salt stock cube in 150 mls water

 1x10ml sp (dsp) ground cumin    

1x10ml sp (1dsp) smoked paprika

1x5ml sp (1tsp) ground black pepper

1x15ml sp (tbsp) vegetable oil

Half teaspoon chilli flakes


100g Cheddar cheese

Lettuce leaves (Iceberg,cos)

2 Spring onions

Small bunch Coriander

2x15ml sp (2tbsp) Low Fat Crème Fraiche or Low Fat Plain Yogurt

Taco Shells or small Tortillas


Saucepan with lid, grater, chopping board, knife, measuring jug, wooden spoon, colander, bowls, serving spoons, pot stand, garlic crusher, dessertspoon, tablespoon, teaspoon, plate.


1. Prepare vegetables and garlic:

Peel onions and dice.

Remove top of pepper, remove seeds, dice the flesh

Peel garlic cloves and crush  

Cut tomatoes in half, remove seeds, dice the flesh

2. Heat saucepan with oil, add onion, cook for a few minutes until soft

3. Add the diced peppers, cumin, paprika, chilli, garlic, pepper, cook further minute

4. Add minced steak, break up with wooden spoon, and brown, add tomato puree

5. Dissolve stock in 150mls water, add diced tomatoes, bring to the boil, simmer to reduce liquid

6. Prepare garnishes

Grate cheese of choice

Prepare Spring onions, wash, trim, slice thinly

Prepare salad leaves and coriander by shredding

Warm taco shells or small tortillas to package instructions

7. Fill the taco shells with lettuce first, place 2 heaped spoons of Taco meat on top, lettuce, coriander, chopped tomatoes, low fat crème fraiche or low fat yogurt or favourite topping.

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