| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Janes, O’, Brien |
1 |
servings |
INGREDIENTS
| 500 |
g |
Premium Grade Beef Mince |
| 1 |
lg |
Onion; (finely chopped) |
| 1 |
|
Carrot; (finely chopped) |
|
|
Celery; (finely chopped) |
|
|
Red Wine |
| 1 |
tb |
Tomato paste |
|
|
Beef stock |
|
|
Cardamom |
|
|
Coriander |
|
|
Chilli |
|
|
Cayenne Pepper |
|
|
Salt & Pepper |
INSTRUCTIONS
Saute mince until brown, add onion, carrot and celery to the mince...and a
mixture of hot and sweet spices, such as cardamom, coriander, chilli and
cayenne pepper. Mix well.
To this add some red wine to prevent spices from burning off. Then finish
with a tablespoon of tomato paste, salt and pepper to taste, and a splash
of beef stock.
You now have your spicy taco mince...to drop into a taco shell, with
lettuce, tomato, sour cream, and topped with a rich grated cheddar cheese
(mature cheese better for tacos)
Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia
Converted by MC_Buster.
Per serving: 86 Calories (kcal); trace Total Fat; (3% calories from fat);
3g Protein; 20g Carbohydrate; 0mg Cholesterol; 158mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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