What a day! It has been the Melbourne Cup down here in Victoria, and also a day with lots of rain and flash flooding. I have been trying to post my exercise video and this recipe all day, but have lost internet connection at home. I have hooked up to my phone so hopefully that will get me through until tomorrow.
Mid-week dinners can be such a rush, especially on Tuesday when we have swimming for one child and ballet for another. Taco's are a great option, as you can have everything prepared and ready to go. I sometimes use beef mince, but I actually prefer the taste of slow cooked spiced beef, from my Slow Cooker Sunday recipe (which you can find in my Tasting Fitness Receipe e-book for 2018). We use both Taco Shells and Wraps, as half of us like the crunchy Taco's and the other half prefer the soft Taco's. What does your family do?
1 medium brown onion, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
¼ tsp cayenne pepper
500g beef mince or shredded beef (leftover from Slow Cooker Sunday)
1 carrot, grated
2 tomatoes, chopped
Mixed lettuce leaves
Fry onion in olive oil, cook until softened. Add spices and stir until fragrant. Add mince and grated carrot, cook for 10 minutes or until browned. Heat Taco shells in the oven or prepare wraps. Chop up tomato & lettuce, grate cheese and mash up avocado. Once the shells are warmed through, add cheese, meat, salad, sour cream and avocado. Makes enough for 6 serves.