Mexican Inspired Soft Tacos
Prep 45 min | Cook 1 ¼ hours | Makes 84
1/3 cup olive oil
6 large brown onion, diced
3.5kg beef mince
1 ¼ cups tomato paste
2.89kg Ardmona Fire Roasted Jalapeño Salsa
3kg SPC Red Kidney Beans, drained, rinsed
84 small soft tacos
3 cos lettuce
1.75kg grated tasty cheese
2kg cherry tomatoes, quartered
2kg sour cream
7 large avocado, cut into thin slices
Heat oil in a large deep-frying pan over medium heat. Add onion and cook for 15 minutes or until softened. Add mince and stir with a wooden
spoon for 25-30 minutes or until brown. Stir in tomato paste and cook for 3 minutes.
Add Ardmona Fire Roasted Jalapeño Salsa and bring mixture to the boil. Season with salt and pepper. Simmer for 35 minutes or until sauce thickens. Stir through red kidney beans and cook for 10 minutes or until heated through.
Put soft tacos into a stand and fill with lettuce,
salsa mince, cheese, tomatoes, sour cream
and avocado. Serve.