Minced Beef & Prune Tacos
Mexico meets California, united in these tacos! This classic Mexican dish has a delicious filling of minced beef and Californian prunes.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 4 1x
- Method: import-018
- Cuisine: R411
Ingredients
Units
Scale
1 onion
4 tomatoes, approx. 250g
100g Sunsweet prunes
1 tbsp olive oil
400g lean minced beef or mixed minced pork and beef
3 tbsp tomato purée
Salt, freshly ground pepper
noble sweet paprika, chilli powder, coriander, cumin – according to taste
100g canned red kidney beans
12 taco shells
2 stems of parsley
30g grated cheese
Instructions
- Peel and finely dice the onion. Wash the tomatoes then dice the to-matoes and the prunes.
- Heat the oil in a frying pan, fry the mince until crumbly. Fry the diced onion with the mince briefly, stir in the tomato purée and sweat brief-ly. Add the tomatoes, season with salt and the spices to taste, then add the prunes and simmer on a low heat for 3-5 minutes.
- Rinse the red kidney beans and stir into the mince mixture.
- Heat the taco shells in a preheated oven until crispy according to the package instructions. Wash the parsley, shake dry and chop. Spoon the mince mixture into the taco shells, sprinkle with grated cheese and parsley.
Tip: Serve with a mixed leaf salad and yoghurt dressing. You could also mix in some sweetcorn or grated carrot if you wish.
Notes
MK2
Nutrition
- Calories: 650
