Main Courses continued
Party Time Tacos
Makes 16 to 20
1 tablespoon oil 1kg minced beef
2 x 440g cans chopped tomatoes
1 tablespoon ground cumin
1 tablespoon dried oregano
1tablespoon
16to 20 taco shells, warmed
ASSORTED GARNISHES
Shredded cheddar cheese and lettuce chopped, green capsicum chopped, unpeeled tomatoes chopped, onion and
Heat oil in cooking vessel on No. 3; add meat and brown well. Add tomatoes with juice from can, cumin, oregano, chilli powder, salt and pepper to taste. Heat to boiling; reduce heat to Simmer and cook, uncovered, and stirring occasionally until mixture is thickened and liquid is almost absorbed, about 20 to 25 minutes. Spoon taco mixture into warm crisp taco shells; top with assorted garnishes, as desired.
Note: Taco shells are available through most retail grocery stores.
Sweet And Sour Mince
Makes 6 servings
90g butter or margarine
1 green capsicum, seeded, finely chopped
1 red capsicum, seeded, finely chopped
1 onion, finely chopped
1 clove garlic, crushed
750g minced topside steak
450g can pineapple pieces, undrained ¼ cup vinegar
2 tablespoons tomato sauce
1 tablespoon soy sauce
1 beef stock cube, crushed
1 teaspoon salt
½ teaspoon pepper
1 tablespoon cornflour
1 cup water
1 cup frozen peas Boiled rice, optional
Melt butter in cooking vessel on No. 3, fry capsicums, onion and garlic until soft, about 5 minutes. Add mince and cook, stirring, until well browned. Add pineapple pieces together with juice, the vinegar, ginger, tomato sauce, soy sauce, stock cube, salt and pepper; cover and simmer 5 minutes. Combine cornflour and water; stir into mince mixture. Continue stirring until thickened; reduce heat to Simmer and cook for 10 to 15 minutes more. Add peas and simmer a further 5 minutes. Serve with boiled rice, if desired.
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