1. Heat half the oil in a frying pan over medium to high heat. Add half the beef and cook for 1 to 2 minutes or until beef is browned. Repeat with remaining beef. Remove and set aside.
2. Heat the remaining oil. Add the onion and garlic and cook for 3 minutes or until softened. Add the bacon, chorizo, capsicum and chilli and cook for 3 minutes. Add tomato and simmer for 3 minutes. Stir through beef and its juices.
3. Warm tacos in 180°C oven for 5 minutes. Fill with meat mixture and parsley and serve.
This jammy, gelatinous oxtail is a wonderful topping for corn chips. The coriander salsa cuts through the richness of the oxtail for a perfectly balanced taste.
This grilled chicken is marinated with aromatic spices and grilled for extra flavour. The sweet and mildly spicy dipping sauce is the perfect accompaniment for the chicken and naan, while bits of cucumber clears the palate in between.
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8649
8468
Regular Taco Shells
Preparation Time:
10 min
Total time:
10 min
Serves 6-8
Ingredients:
6 - 8 Mission Regular Taco Shells2 tbsp olive oil500g rump steak, thinly sliced1 small onion, thinly sliced1 clove garlic, crushed100g bacon, diced250g chorizo, sliced & halved1 small red capsicum, thinly sliced3 green chillies, sliced (optional)3 tomatoes, diced¼ cup continental parsley leavessalt & pepper
Instructions:
1. Heat half the oil in a frying pan over medium to high heat. Add half the beef and cook for 1 to 2 minutes or until beef is browned. Repeat with remaining beef. Remove and set aside.
2. Heat the remaining oil. Add the onion and garlic and cook for 3 minutes or until softened. Add the bacon, chorizo, capsicum and chilli and cook for 3 minutes. Add tomato and simmer for 3 minutes. Stir through beef and its juices.
3. Warm tacos in 180°C oven for 5 minutes. Fill with meat mixture and parsley and serve.
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