I have never been a mince fan … and my family and friends harass me constantly for it. ‘ But it’s just so versatile’, ‘what if I just grind up a steak for you?’. There’s just something about the texture that makes me feel all squeamish.
Anyway, it turns out that I have a husband and children who adore Mexican food … hello minced meat.
Since our diet is already restricted, I figured that I needed to try and learn to eat mince so that there were some more options open to us – I find I can manage it when it is in a largely veggie based meal like this one, or in our bolognese.
Tacos are are MASSIVE WINNER in our house so we hope you enjoy them too!
- 400g mince (beef, turkey or chicken)
- 2 tbsp garlic infused olive oil
- 1 finely diced brown onion
- 1 400g tin brown lentils, drained and rinsed
- Taco Shells
- 1 large jar Mexican salsa
- 2 tbsp Mexican Seasoning
- 1 fist sized piece of pumpkin
- 1 medium zucchini
- 1 400g tin kidney beans
- Toppings – spinach, avocado, cucumber, tomatoes, corn, cheese etc etc
Heat the oil in a large frying pan and cook the onion til soft. Add the mince and brown.
Then add the seasoning and salsa. Then add the lentils and mix well.
In your processor, finely grate the pumpkin, zucchini and then add the kidney beans and process until very fine.
Add veggie mix to the meat mix and stir to combine.
Bring to a gentle simmer for about 20 mins until the meat is cooked and the veggies are soft..
Heat Taco shells according to pack directions and while they are heating, prepare all salad ingredients.
Serve with mince mix at the bottom, salad next and sprinkle of the cheese your diet allows. It’s a great ‘make-your-own’ meal for the kids too.
This is easily turned into a yummy vegan option but substituting a large can of mixed beans and legumes for the mince.
This recipe makes enough meat mix for 2 family dinners for us – we freeze the other half in an air tight container – perfect for when you neeeeed tacos next time 😉