Mexican Beef Soft Tacos
Serves 4-6
Preparation
15
minutesCooking Time
15
minutesIngredients
1/4 1/4 quantity frozen Big batch bolognese, thawed overnight in the fridge (3-cup portion)
35 g 35 sachet taco or Mexican seasoning
1 handful 1 baby spinach leaves
Sea salt flakes and freshly ground black pepper, to season
10 10 flour or corn tortillas
2 cups 2 rocket leaves
1 1 avocado, thinly sliced
1/2 1/2 red capsicum, thinly sliced
Tomato salsa, sour cream, coriander leaves and lime wedges, to serve
Method
- To make corn salsa, combine all ingredients in a bowl and set aside to allow flavours to infuse.
- Put defrosted bolognese sauce into large saucepan. Add 125ml water, taco seasoning and spinach. Stir, then set over medium heat, stirring occasionally, for 15 minutes or until hot. Season.
- Meanwhile, heat a chargrill pan over high heat and warm tortillas for about 30 seconds each, or until soft and lightly charred. Set aside on a plate and cover with foil to keep warm.
- Place rocket, avocado and capsicum on a serving platter.
- Serve bolognese sauce, warmed tortillas, corn salsa, rocket, avocado and capsicum platter on the table, DIY-style, along with tomato salsa, sour cream, coriander and lime wedges, so everyone can create their own soft tacos.
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