Fill up on these spicy beef-filled taco shells with cool guacamole and a chunky, fiery salsa.
500g/1lb 2oz beef mince
1 onion, chopped
150g/5oz field mushrooms, sliced (optional)
1 green pepper, seeds removed, chopped
1 garlic clove, crushed
½ tsp hot paprika
¼ tsp ground cumin
200ml/7fl oz beef stock
6 tbsp tomato purée
sea salt and freshly ground black pepper
250g/9oz fresh tomatoes, finely chopped
1 small onion, finely chopped
3 mild chillies, seeds removed, finely chopped
bunch fresh coriander, finely chopped
lime juice, to taste
12 taco shells
1 cucumber, sliced into thin batons
spring onions, thinly sliced
Preheat the oven to 180C/350F/gas 4.
For the beef filling, fry the mince in a frying pan over a medium-high heat for 5-6 minutes, stirring occasionally and breaking it up with a wooden spoon, or until browned. Add the onion, mushrooms if using, green pepper and garlic and cook, stirring occasionally, for five minutes or until the vegetables are softened. Stir in the paprika and cumin and season to taste with salt and freshly ground black pepper. Pour in the beef stock and tomato purée and mix well. Cover and simmer gently for 10 minutes, stirring occasionally.
Meanwhile, for the guacamole, use a pestle and mortar to pound the chillies, coriander, tomatoes, onion and salt to a fine paste. Alternatively use a mini food processor. Loosen the consistency by stirring in the lime and a splash of water.
Cut the avocadoes in half, remove the stone and scoop out the flesh. Mash the avocadoes with a fork then mix with the paste.
For the salsa, combine all the salsa ingredients together in a bowl.
To serve, place the taco shells on a baking tray and warm them in the oven for 2-3 minutes. Spoon the beef filling into the warm taco shells, spoon over the guacamole and salsa and garnish with cucumber and spring onions.
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