Directions
- 1Spray a pan with oil and fry the onions and mushrooms for a few minutes to soften.
- 2Add in the beef mince and fry for a further few minutes to brown.
- 3Mix in the chopped tomatoes, tomato puree, herbs, taco seasoning, sugar and beef broth.
- 4Cook on high until it starts to bubble then reduce the heat and simmer for 15-20 minutes or until the stock has reduced, stirring occasionally to stop it from sticking.
Ingredients
- 1 medium onion, finely diced
- 4 medium chestnut mushrooms, finely diced
- 500 g lean beef mince
- 400 g chopped tomatoes
- 1 heaped tbsp tomato puree
- 1 tsp mixed herbs
- 1 tsp garlic granules
- 2 tbsp taco seasoning
- 1 Pinch sugar
- 500 ml OXO Beef Broth
- 200 ml shop-bought béchamel
- 30 g reduced-fat cheddar
- 30 g Shredded mozzarella
- 4 tbsp reduced-fat sour cream
- 100 g mashed avocado
- 30 g your fav tortilla chips lightly crushed
Equipment
pan
Tips
- Serve with all the Mexican toppings and crush the tortilla chips over the top.
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