Ingredients

• No added fat beef mince
• Sliced bell pepper
• Sliced onion
• Taco seasoning
• Water
• Tortillas
• Cheese
• Salad and sour cream, optional

Method

1. Put your onions and peppers into a large frying pan. I chop mine up and then freeze them to speed everything up but if you’re using fresh from not frozen then that obviously works too just do it until the onion starts to go translucent
2. Add in the beef mince. If you’re using a higher fat content beef mince then you might need to dab the pan to remove some of the fat that appears. Keep cooking it until it’s browned and crisped up to your preference; I like a couple of pieces to have a bit of crisp but most of it to be on the softer side
3. Add in your seasoning and a splash or two of water before reducing the heat and leaving to simmer for a few minutes
4. Heat your tortillas up and put some of the mixture inside, topping with some grated cheese and sour cream
5. Serve with some side salad (or if you have the right salad sprinkle it inside the taco too

Eating And Storage Tips

As is often the case I made up more than was needed so ended up having it for lunch a couple of days later. I heated mine up to loosen up some of the mix a little bit but you could very much eat it cold.

Instead of putting it in a wrap or an actual taco shell you could chop those up and toast them and put it all together in a bowl with some salad as well.

I’m allergic to legumes and tree nuts and whilst there are some things I break the rules for beans are general not one of them. You could very easily add black beans or kidney beans to this to bulk it out more and give it a hit of all the goodness that comes from beans.

If you want a more consistent bite in terms of texture then you might want to go for cubing all of your ingredients up or even doing things like grating some carrot in there. You can really play around with the combinations for what works for you.