This month we’re celebrating the launch of our newest book, Taco Legend World Tour, with a classic Tex-Mex-style taco seasoning. The mix of cumin, garlic, chilli and sweet, smoky chillies is incredibly delicious, and this simple blend can be used as a dry seasoning for chicken, or to make these simple crispy shell tacos.

TEX-MEX TACO SEASONING (1 portion = 2 tbsp): salt, garlic, onion, cumin, paprika, coriander leaf, smoked paprika, guajillo chilli, oregano, chilli, pasilla chilli, yellow MUSTARD, ancho chilli, black pepper

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Tex-Mex Tacos Recipe:

PREP 15 mins
COOK 1 hr
HEAT 3
Serves 4

You Need:

500g beef mince, or use veggie mince for a veg version
4 tomatoes - finely chopped
½ iceberg lettuce - finely shredded
50g cheddar cheese - coarsely grated
150g sour cream
2 tbsp tomato puree
1 tbsp vinegar (white wine or cider vinegar is best)
12 crispy shell tacos (or 8 small soft tortillas)
Refried beans for 4 to serve
1 portion of TEX-MEX TACO SEASONING

Method:

Fry the mince in 1 tbsp oil, stirring regularly, for 10 minutes or until brown around the edges
Stir in the tomato puree, vinegar, 150ml water and the TEX-MEX TACO SEASONING, then cover and cook (stirring occasionally and adding a splash of water if necessary) for 30 minutes or until the mince is tender and the sauce is rich and thick. Uncover and cook for a further 10 minutes or until all of the liquid has evaporated
Stir in the tomatoes then serve in the crispy shell tacos with the shredded lettuce, cheese and sour cream on top, and refried beans on the side

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