Mini Beef Tacos
Easy Family Dinners
You might be surprised by how many of the colourful veggie sides they choose. But even if they don’t choose any, don’t worry we’ve sneaked some into the beef filling too! A quick and healthy recipe for family dinners.
Summary
Prep: 5 minutes
Cooking: 20 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Serves: 4 people
Mini Beef Tacos
Ingredients
For the filling:
- 2 tablespoons olive oil
- 1 onion, peeled and grated
- 1 carrot, peeled and grated
- 2 mushrooms, finely diced
- 2 cloves of garlic, crushed
- 500 grams quality minced beef (about 1 pound) – you can replace with lamb or pork mince if you prefer
- 1 teaspoon mild paprika
- 1 teaspoon cumin
- 250 ml beef stock
- 2 tablespoons passata
- Pinch of salt and pepper
Toppings
- 1 carrot, peeled and grated
- 6 little gem lettuce leaves chopped
- 4 vine tomatoes chopped
- 100 grams grated cheddar cheese
- 100 ml sour cream
For the tortilla:
- Soft flour tortillas
Instructions
- Heat 1 tablespoon olive oil in a large frying pan. Add the grated onion and crushed garlic and stir for a few minutes until soft and slightly golden.
- Add the chopped mushrooms and grated carrots, and cook for a few more minutes until soft.
- In a separate pan add 1 tablespoon olive oil and the minced beef. Stir continuously until brown and then add to the pan with the vegetables.
- Add in the paprika and cumin, the passata along with a pinch of salt and pepper and stir.
- Finally add in the 250 ml beef stock to the pan. Leave it to simmer for 20 minutes until it has reduced to a moist mince mixture. Then spoon it into a bowl, ready for serving.
- In the meantime chop your chosen sides and place each one in it’s own bowl. We’ve chosen little gem lettuce, chopped tomatoes, grated carrot, grated cheddar cheese and sour cream for ours.
- Warm the mini flour tortillas in the oven for 5 minutes. Lay them out on a platter next to the sides.
- Then the fun bit. Choose your tortilla, add some mince and top with your favourite sides.
Mini Beef Tacos – your step by step guide:
Sautee the onion and carrot
Chop the ingredients for the filling. Grate the onion and carrot. Mince the garlic and dice the mushrooms.
Then heat 1 tablespoon olive oil in a large frying pan.
Add the grated onion and crushed garlic and stir for a few minutes until soft and slightly golden.
Add in the chopped mushrooms and grated carrots, and cook for a few more minutes until soft.
Add the beef and simmer
In a separate pan add some olive oil and the minced beef. Stir continuously until brown and then add to the pan with the vegetables.
Add paprika, cumin and passata along with a pinch of salt and pepper and stir.
Add 250 ml beef stock to the pan and let it simmer on a low heat for 20 minutes.
Remove from the heat when moist
Continue to simmer until the stock is reduced. You’ll know the mixture is ready when the stock has reduced and you are left with a moist mince filling.
Set the beef mixture aside
Spoon the mixture into a bowl, ready for serving.
Chop your chosen toppings
While the beef filling is simmering, prepare the sides or toppings. You can choose whichever you like.
Here we’ve used chopped lettuce, chopped tomatoes, grated carrot, grated cheddar cheese and sour cream. Place each one into it’s own bowl.
Warm the mini flour tortillas in the oven for 5 minutes, then lay them out on a platter next to the sides.
Put together your mini beef taco!
Pick a tortilla, add the filling and choose your toppings to make a delicious taco.
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Mini Beef Tacos
Ingredients
Beef Filling
- 2 tablespoons olive oil
- 1 onion peeled and grated
- 1 carrot peeled and grated
- 2 mushrooms finely diced
- 2 cloves garlic crushed
- 500 grams minced beef (about 1 pound) – you can replace with lamb or pork mince if you prefer
- 1 teaspoon mild paprika
- 1 teaspoon cumin
- 250 ml beef stock
- 2 tablespoons passata
- pinch salt and pepper (optional)
Toppings
- 1 carrot grated
- 6 little gem lettuce leaves chopped
- 4 vine tomatoes chopped
- 100 grams cheddar cheese grated
- 100 ml sour cream
Tortillas
- 8 small soft flour tortillas
Instructions
-
Heat 1 tablespoon olive oil in a large frying pan. Add the grated onion and crushed garlic and stir for a few minutes until soft and slightly golden.
-
Add the chopped mushrooms and grated carrots, and cook for a few more minutes until soft.
-
In a separate pan add the other tablespoon olive oil and the minced beef. Stir continuously until brown and then add to the pan with the vegetables.
-
Add in the paprika and cumin, the passata along with a pinch of salt and pepper and stir.
-
Finally add in the 250 ml beef stock to the pan. Leave it to simmer for 20 minutes until it has reduced to a moist mince mixture. Then spoon it into a bowl, ready for serving.
-
In the meantime chop your chosen sides and place each one in it’s own bowl. We’ve chosen little gem lettuce, chopped tomatoes, grated carrot, grated cheddar cheese and sour cream for ours.
-
Warm the mini flour tortillas in the oven for 5 minutes. Lay them out on a platter next to the sides.
-
Then the fun bit. Choose your tortilla, add some mince and top with your favourite sides.
