Egg free, Nut free
- 1 lbs. ground beef
- 1 teaspoon cumin
- 1 teaspoon mild paprika
- 1 teaspoon dried oregano leaves
- Salt and freshly ground black pepper
- 1 cup tomato paste
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- 1 carrot, grated
- 1 cup Montery Jack or cheddar cheese, grated
- 1 avocado, peeled, stone removed and chopped
- Hard and/or soft tacos shells
- Salsa, to serve
Preheat oven to 350°F. Heat a large non-stick frying pan over high heat. Add beef and cook until browned. Break up large pieces with a spoon. Add cumin, paprika, oregano leaves and salt and pepper. Mix well to combine, then add the tomato paste.
Reduce heat to low and simmer for 10 minutes. Add some water if the mixture becomes too thick. Taste and add more salt if necessary.
Heat taco shells in the oven for 5 minutes (wrap soft shells in aluminum foil).
Place warm shells on a serving platter, offer all the toppings in small bowls and let the kids choose what they want in their taco. A messy, but fun meal for everyone!