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Mini Scotch Beef Tacos

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We’ve got another belting festive canapé for you to try out in the shape of these mini scotch beef tacos – you’re definitely going to get full marks from your guests this festive season!

How to cook & Ingredients

15 mins
25 mins
4-6
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Ingredients 

500g lean Scotch Beef steak mince (5% fat)

30ml Scottish rapeseed oil

1 x red onion, finely chopped

2 x garlic cloves, minced

1 x green or yellow pepper, finely chopped

1 x 400g tin of pinto or kidney beans, drained

30g Mexican spice mix or Taco seasoning

20g tomato puree

100ml boiling water

2 x little gem lettuces, shredded

2 x large vine tomatoes, finely chopped

2 x avocado, halved and chopped finely.

120g fat free yogurt

Juice of one lime

150g lighter cheddar cheese, grated

6 x large tortilla wraps

Cooking Method

How it's done:

  • In a large frying pan heat the rapeseed oil

    1
  • Add the mince, onion and garlic

    2
  • Brown the mince, stirring to break it down. Cook for approximately 3 minutes

    3
  • Add the Mexican seasoning and cook a couple more minutes

    4
  • Add the tomato puree, drained beans, green pepper and boiling water

    5
  • Cook uncovered on a low heat for 15 minutes

    6
  • While waiting on the beef to cook, place one tortilla wrap out flat then take a cookie cutter and cut three smaller wraps out of each one until you have 12 mini tortilla wraps

    7
  • Squeeze the juice of one lime over the finely chopped avocado

    8
  • Assemble the tacos: Put the mince mixture on the bottom then layer the cheese, lettuce, tomato, avocado and yogurt and serve

    9
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