+Mexican TacoClassic Mexican tacos with a spicy chili kick! Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:6 +Ingredients1 Tbsp oil 1 onion, chopped 1 tsp Pams crushed garlic 450g lean minced beef 400g Pams diced tomatoes 140g tomato paste Lettuce leaves, shredded 2 tomatoes, chopped 2 avocados, chopped 1/2 cup grated cheese 1/2 cup sour cream Chopped coriander Pams Taco ShellsInstructionsHeat oil in a frying pan over a high heat, add onion and cook until transparent. Add crushed garlic, stir, then add minced beef and cook until browned. Add tinned tomatoes and tomato paste, turn down heat and simmer for 40 minutes (or until the moisture has been absorbed), stirring occasionally. Place taco shells upside down on an oven tray and heat at 180°C for 5-7 minutes until crisp. To fill shells, spoon beef into the warm shells and top with shredded lettuce, chopped tomatoes and avocado, grated cheese and a dollop of sour cream.