LOW CARB
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- toppings:
- sliced avocado
- 1 tbsp minced garlic
- shredded lettuce
- 500 g lean beef mince
- the mince:
- 1.5 tbsp enchilada spice mix (from woolies)
- 1 can tomato and onion mix (make sure it's good quality)
- tacos:
- 1/4 cup of cheese per taco (i use reduced fat cheddar)
- sliced jalapeã±o peppers
- full cream plain yogurt (the sour cream substitute
- fresh coriander leaves
- Carbohydrate 39.9795825263306 g
- Cholesterol 355 mg
- Fat 122.296833129557 g
- Fiber 20.5428593860626 g
- Protein 99.1111734079692 g
- Saturated Fat 41.4316906970612 g
- Serving Size 1 1 recipe (1528g)
- Sodium 517.775526404949 mg
- Sugar 19.4367231402681 g
- Trans Fat 17.9096532051263 g
- Calories 1638 calories
Preheat the oven to 180 degrees Celsius.In a pan on medium heat, brown the mince - do not add any extra oil. Keep stirring to prevent it from sticking to the pan.Once the meat has browned, add the garlic, spice and the tomato and onion mix.Allow to simmer for about 30 minutes until the mixture appears thick and almost syrupy.To make the tacos: place a ¼ cup of cheese per taco on a baking tray lined with baking paper. Make sure there is enough room around them to avoid them melting into each other.Bake in the oven until just melted (about 5-7 minutes).Remove from the oven, and allow to cool slightly before peeling from the tray.To form into taco shells: drape over something like a big knife handle or rolling pin held up by 2 cups.Once completely cooled, fill the cheese tacos with desired toppings and the spicy beef mince.Enjoy!
