Mexican Beef Mince
Use for tacos, nachos, tortillas. Great to make for a crowd
Ingredients
- 2 kgs beef mince
- 1 Sachet of mild taco seasoning
- 2 Cans of chopped tomatoes
- 500 mls Chicken stock
- 1 tbsp Olive oil
Instructions
- Fry the mince in the oil in a large saucepan on medium to high heat. You will need to do this in two lots so that you can get the mince nice and brown.
- Add the taco seasoning and the canned tomatoes.
- Add half the stock and simmer for 30 minutes on high heat. Check at this stage to see if you need to add the remainder of the stock. You want to simmer the mince until the liquid evaporates and you are left with a moist but not watery mixture. This usually takes about an hour but it might take a bit longer depending on your stove and the liquid in the tomatoes.
Notes
- I used mild taco seasoning in this recipe as it makes it more versatile for a mixed group. If you like more heat add a spicy taco seasoning instead.
- You will need to keep checking on the meat in the last half of the cooking to make sure that as the liquid evaporates the mixture doesn't burn.
- If you want to cook this for less people you can halve the recipe or alternatively you can freeze in smaller lots for use at another time.