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Dairy Free, Dinners, Egg Free, Favourites, Featured, Gluten Free, Lunchbox, Lunches, Meat, Nut Free, Spice Blends, Tex-Mex Spice Blend, Wholefood
Taco Mince with Tex-Mex Spice Blend
Taco night is the perfect summer family dinner – minimal fuss with maximum flavour! Spicy mince, fresh salad with avo and lime, grated cheese and sour cream with soft or crunchy corn tortillas… or for those avoiding grains, there’s the option of homemade grain-free tortillas which you can prepare ahead of time and rewarm in the oven – recipe in Life-Changing Food. (Or if you’re on the GAPS protocol, try my GAPS Wraps instead of tortillas, or simply make ‘taco bowls’!)
But how to make tacos without those packets full of additive-laden seasoning??
Never fear, Quirky Cooking Tex-Mex Spice Blend is here! I’ve formulated my own delicious, no-nasties, organic spice blend that is perfect for taco seasoning, chilli, enchiladas and more. You only need 1.5 Tbsp of this spice blend to make a 500g batch of taco mince (more or less – adjust to taste), and the flavour is AMAZING!!
If you are not coping well with garlic and onion, you’ll see there’s a Fodmaps-Friendly version of the Tex-Mex Spice Blend too, with suggestions in the notes under the recipe for an onion and garlic-free version.
Note: If you want to make your own corn tortillas, you can find a recipe in my Quirky Cooking cookbook, or purchase them at health food stores where you should be able to find brands without additives and preservatives.
1 bulk pack of Tex-Mex Spice Blend makes 8-10 batches of taco mince!
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Taco Mince with Tex-Mex Spice Blend
Ingredients
2 Tbsp ghee or olive oil
1 brown onion, chopped
500g beef mince
1.5 Tbsp Quirky Cooking Tex-Mex Spice Blend or 1 Tbps Fodmaps-Friendly Tex-Mex Spice Blend (can add more, depending on how spicy you like it)
1 Tbsp tomato paste
1 tsp fine sea salt, to taste
2 Tbsp water
Instructions
1. Place ghee and onion into a frying pan and sauté over medium-high heat until softened.
2. Add mince and Tex-Mex Spice Blend, sauté and stir until lightly browned.
3. Add tomato paste, salt and water and continue to cook for another few minutes, until water is mostly evaporated and the mince is well-cooked. Taste and adjust seasonings as needed.
4. Serve with corn tortillas (warmed in pan for soft tacos, or fried in a little ghee or olive oil to serve as tostadas), shredded lettuce, chopped tomatoes, grated cheese, sour cream, avocado or guacamole, lime wedges and chopped raw onion and jalapeños if desired.
Notes
Fodmaps-Friendly Variation:
Swap the onion for the green leaves of a leek, trimmed and finely sliced. Swap the garlic for 2 tsp garlic-infused olive oil or omit from recipe. Use the Fodmaps-Friendly Tex-Mex Spice Blend.
