Oregano & tomato beef mince tacos
Put a healthy spin on your Taco Tuesdays, ditch the packet mixes and add the richness of flavor that comes from Mutti Passata sauce. The recipe is simple and quick to make, but will introduce you to some lovely new pairings.
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
40 min (COOK TIME: 30 min / PREP TIME: 10 min)
Easy
4 servings
Ingredients
-
1
tbsp
extra virgin olive oil
-
500
g
beef mince
-
2
sprigs
oregano
(leaves picked & chopped)
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
2
tsp
cumin powder
-
2
tsp
paprika
-
1
400g jar
Mutti Passata
-
3
corn cobs
(husks removed)
-
2
avocado
(peeled & chopped)
-
1
lime
(juiced)
-
1/2
bunch
chives
(finely chopped)
-
200
ml
sour cream
-
10
mini soft tacos
(warmed)
-
1/4
iceberg lettuce
(cut into wedges)
Share the ingredient list
Oregano & tomato beef mince tacos: Method
- Heat oil in a large non-stick frypan over medium-high heat. Add mince, salt and pepper and cook for 5-6 minutes, breaking up any lumps with a wooden spoon.
- Add the oregano and spices and cook for a further 1-2 minutes or until fragrant. Add the Mutti Passata, then fill the bottle to the top with water, shake and add to the pan. Simmer for 8-10 minutes or until thickened and fragrant.
- Meanwhile, preheat a BBQ pan or skillet pan to high heat. Cook corn for 15 minutes, turning frequently or until charred. Set aside and keep warm.
- Combine the avocado with the lime juice and season with salt and pepper.
- Stir the chives through the sour cream.
- To serve, cut the corn from the cobs and place all of the ingredients in the middle of the table so people can build their own tacos.
