Taco

Snack for lunch... first time had taco at home! Fillings included mince cooked with borlotti bean, shredded cabbage instead of lettuce, carrot, tomatoes and parmesan cheese. I had some rolled sandwich with Lebanese bread and taco filling at the childcare few days ago. Since then, I planned to make taco at home. Bought all necessary ingredients two days ago and my tacos were finally born today.

Ingredients (12 servings):

Mat filling

500g beef mince
1 can borlotti beans, drained
1 onion, chopped
2 cloves garlic, minced
1-2 tomatoes, chopped
2 tbsp tomato puree or ketchup
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp curry powder (optional)
1 tbsp all-purpose flour
1 tbsp cooking oil
1/2 cup water (can be reduced)
Salt to taste

Other toppings
12 pieces taco shells
Lettuce, sliced (I used cabbage)
Tomato, sliced
Shredded carrot
Shredded cheddar cheese
Taco Sauce

Directions:

1. Heat oil in wok or pan, stir in onion and garlic then stir-fry until lightly browned. Add in flour and stir a little to coat the onion and garlic.
2. Stir in mince and keep stirring to break the chunk. Cook until the mince is almost done, then stir in all other ingredients for the meat filling except water. Cook further until the aroma of herbs is released.
3. Add in water and let it simmer for 10-15 minutes. Remove from heat and ready to serve.
4. Before assemble, place taco shells in the microwave for 40 seconds to make it crispier OR heat them up in the oven following the direction on the packaging.

I started to love my v-slicer now... so easy to use and the best part is that each slice has the same thickness.