Recipes and News

Taco Time

Prep Time: 15 mins
Cook Time: 20 mins
Makes: 10 Tacos


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon ground Cayenne pepper
  • 500g beef mince
  • 400g can crushed tomatoes
  • 10 jumbo taco shells
  • 4 large iceberg lettuce leaves, shredded 
  • 2 medium tomatoes, chopped

(or choose to use Old El Paso Taco Mix)


  • 4 large iceberg lettuce leaves, shredded 
  • 1 1/2 cups grated tasty cheese
  • 1 chopped capsicum (optional)
  • Meander Valley Dairy Sour Cream


  1. Preheat oven to 180°C/160°C fan-forced.
  2. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add cumin, coriander, paprika and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add crushed tomato. Cook by stirring occasionally for around 5 minutes or until sauce has thickened.
  3. Meanwhile, heat taco shells following packet directions. Divide beef mixture and salad tacos evenly between taco shells. Top with lettuce, chopped tomato, chopped capsicum and Meander Valley Dairy Sour Cream.