It’s fairly intuitive to make: fry the onions until golden, add the garlic then the pepper, then the beef mince. Add the oregano, cumin, chilli, jalapeño & salt (I only used 1tsp) and cook until the mince is browned. Add the tomatoes and reduce the water by cooking for a bit longer. Chop up the coriander and add it at the last moment.
I also added a light dusting of smoked paprika.
Served with lettuce leaf ‘tacos’, reduced fat grated cheddar and low fat sour cream.
Taste far exceeded my expectations.
I am glad I resisted the temptation to add a beef stock cube as it did not need one.
