Tacos are so easy to make there is no reason to go out for them. Learn how to make beef tacos at home. They taste so much better when you don’t use pre mixes. Serve with seasoned beef, taco shells and desired toppings.
1 lb of ground beef
1 large onion, chopped
salt and freshly ground black pepper to taste
lettuce,tomato,cheese for filling
1 garlic clove, crushed
1 packet of taco shells
1 cup of green chili or taco sauce
Preheat the oven to 350 ° F (180 ° C).
Line the oven tray with baking paper and place the taco shells on tray, evenly spread apart. Heat the tacos until hot, for about 5 minutes. You don’t want to brown them.
Saute the ground beef in a hot saucepan until browned. Add the onion and continue to cook until lightly browned.
Add a pinch of salt and black pepper to taste. You can also add some garlic if you like the taste.
Spoon a large tablespoon of meat mixture in each individual taco shell and stuff with lettuce, tomato and cheese.
Pour green chili or taco sauce on top of the beef tacos for some extra flavor.
Serve the tacos immediately while still warm.
Just six ingredients is all you need for this speedy, budget-friendly meal!
Ingredients (serves 4)
2 tablespoons Alfa One rice bran oil
600g diced beef
1 brown onion, finely chopped
35g packet chilli seasoning
410g can chopped tomatoes
420g can red kidney beans, drained, rinsed
Heat 1 1/2 tablespoons oil in a large saucepan over high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a plate.
Reduce heat to medium. Heat remaining oil in pan. Cook onion, stirring, for 3 to 4 minutes or until softened. Add seasoning, tomato, beans and 1/4 cup cold water. Return beef to pan. Season with salt and pepper. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally for 40 to 45 minutes or until beef is tender. Serve.
To serve: We served this dish with flour tortillas and lime wedges. You could also serve it with steamed rice or mashed potato.
To freeze: Cool. Transfer to an airtight container. Freeze for up to 3 months.
Cajun Turkey Burgers with Spicy Remoulade
Makes 4 servings
1 1/4 lbs lean ground turkey
6 tbsp. Spicy Brown Mustard or Horseradish Mustard, divided
6 tbsp. chopped fresh parsley, divided
1 3/4 tsp. salt-free spicy seasoning, divided
1/4 cup light sour cream
1 tbsp. drained pickle relish
2 tsp. chopped capers
4 small whole wheat rolls, split
MIX turkey, 4 tbsp. mustard, 4 tbsp. parsley, and 1 1/2 tsp. spicy seasoning in large bowl. Shape into 4 patties, 1/2-inch thick.
2 1 COMBINE sour cream, remaining 2 tbsp. mustard and 2 tbsp. parsley, relish, capers and remaining 1/4 tsp. spicy seasoning in small bowl.
3 1 GRILL burgers over medium-high heat for 12 min. or until no longer pink in center, turning once. Serve on rolls with spicy remoulade.
“Mexican Pizzas are delicious corn tortillas topped with beans, beef and all the delicious taco toppings you can imagine! They can be cut into wedges and served as an appetizer or left whole and served as a main dish.”
Recipe Yield 4 pizzas
1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 plum tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chilies, drained
1/2 avocado, diced
1 tablespoon black olives, sliced
Heat the refried beans.
In a large skillet, brown the ground beef. Stir in the seasoning packet.
Preheat oven to 350 degrees F (175 degrees C).
Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chilies, avocado, and olives.
Simple and sensational,this fish dish is a must for weekend entertaining,served with a refreshing mint salad.
• 1 tsp Ground Turmeric
• ½ tsp Ground Cumin I
• ½ tsp Fish Seasoning
• 500 ml plain yoghurt
• 4 hake fillets
• 2 spring onions, thinly sliced
• 1 cucumber, finely diced
• 1 punnet cherry tomatoes, quartered
• 2 tbsp fresh mint, finely chopped
• 1 clove garlic, crushed
1. Combine the spices with half the yoghurt in a shallow bowl
2. Add the fish and coat with the mixture
3. Cover and allow to marinate for 30 mm — 1 hr if time permits
4. Combine remaining ingredients and place in a small bowl
5. Cook the fish as desired, either on a lightly oiled griddle pan or under a grill, turning once
6. Serve fish with rice and the fresh salsa
7. Garnish with fresh herbs
Serves: 4 Preparation Time: 15 mm , CookingTime:50 min
SPICY COUNTRY RIBS
4 pounds pork country ribs
½ cup onion, finely chopped
½ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dried oregano
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire,
chili powder and oregano in a 4 to 6 quart slow cooker.
Stir in the ribs.
Cook on low heat 6 hours or on high heat for 3 1/2 hours.
Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
Preheat the broiler.
Pour the juices from the slow cooker into a bowl and place in the freezer for
10 minutes to hasten the separation of the fat.
Remove and discard the fat.
Pour the defatted juices into a sauce pan; bring to a boil over high heat
until mixture is reduced by half, about 15 minutes.
Broil the ribs 6 inches from the heat until browned.
Serve ribs with the sauce.
Curry Kapitan Prawns
750g large prawns
1 tomato, quartered
1 green chilli, seeded and cut into big slanting slices
3 tbsp oil
1 onion, diced
2 stalks lemon grass, lightly smashed
1 stalk curry leaf
2cm piece fresh turmeric
3 candlenuts (buah keras)
½ tsp belacan granules
3 cloves garlic
2 tbsp chilli boh
1 tbsp fish curry powder
½ cup thick coconut milk
1 cup thin coconut milk
Juice of 1 large lime
Sugar and salt to taste
Trim prawns and cut a slit at the back of prawns. Set aside.
Heat oil in a microwave-safe casserole, fry onion, lemon grass, curry leaves and ground ingredients, uncovered on
Power High for 2 to 3 minutes. Add a little thick coconut milk and stir well once in between frying.
Pour in thin coconut milk and cook uncovered on Power Medium High for 6 to 7 minutes.
Add prawns and remaining thick coconut milk, tomato and green chilli. Cook on Power Medium High, covered for 4
to 5 minutes. When curry boils, add lime juice and seasoning to taste.
Serve curry with rice or roti jala.