Ground Beef & Salad Tacos

  • 15min prep
  • 20min cook
  • 10 tacos


  • 1 tablespoon olive oil

  • 1 medium brown onion, finely chopped

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon paprika

  • ¼ teaspoon cayenne pepper

  • 500g beef mince

  • 400g can crushed tomatoes

  • 10 jumbo taco shells

  • 4 large iceberg lettuce leaves, shredded

  • 2 medium tomatoes, chopped

  • 1 ½ cups grated tasty cheese


  • Preheat oven to 180°C/160°C fan-forced.

  • Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add cumin, coriander, paprika and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add crushed tomato. Cook, stirring occasionally, for 5 minutes or until sauce has thickened.

  • Meanwhile, heat taco shells following packet directions. Divide beef mixture and salad tacos evenly between taco shells. Top with lettuce, chopped tomato and cheese. Serve.