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.
The addition of roasted carrot gives this hummus a lovely sweetness. Served with some fresh avocado, tomato and spinach, it makes a perfect vegetarian dinner.
For more authentic hummus, use fresh chickpeas instead of those from a can and leave them overnight in the cold water covered with a lid.
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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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