| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Schwartz, Schwartz1 | 1 | servings | |
INGREDIENTS
| 1 | tb | Cooking oil |
| 1 | lg | Onion – sliced |
| 1 | Green pepper – sliced | |
| 1 | lb | Minced beef; (450g) |
| 1/2 | ts | Schwartz Garlic Granules |
| 1 | 14 ounces ti chopped tomatoes; (400g) | |
| 1 | 14 ounces ti kidney beans – drained; (400g) | |
| 2 | tb | Tomato puree |
| 1 1/2 | ts | Schwartz Hot Chili Powder |
| 1 1/2 | ts | Schwartz Ground Cumin |
| 1/4 | ts | Schwartz Cinnamon |
| 2 | ts | Schwartz Oregano |
| Salt to taste | ||
| 8 | Taco shells; (8 to 12) | |
| Shredded lettuce | ||
| 1/4 | pt | Soured cream; (150ml) |
| 4 | oz | Mature Cheddar cheese – grated.; (100g) |
INSTRUCTIONS
TO SERVE Heat the oil in a large frying pan and fry the onion and pepper to soften. Add the minced beef and Garlic Granules and fry until browned. Stir in the tomatoes, kidney beans, tomato puree, spices, Oregano and salt. Simmer uncovered for 20-30 minutes, stirring occasionally. To serve, heat the taco shells in a warm oven for 2-3 minutes. Divide the chili beef mixture between the shells, garnishing with shredded lettuce, soured cream and grated Cheddar cheese. Quantity: Makes 8 - 12 Tacos Converted by MC_Buster. Converted by MM_Buster v2.0l.
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