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Main Courses continued
Party Time Tacos
Makes 16 to 20
1 tablespoon oil
1kg minced beef
2 x 440g cans chopped tomatoes
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon Mexican-style chilli powder
Salt and freshly ground black pepper
16 to 20 taco shells, warmed
ASSORTED GARNISHES
Shredded cheddar cheese and lettuce
chopped, green capsicum chopped, unpeeled
tomatoes chopped, onion and sour-light
cream.
Heat oil in cooking vessel on No. 3; add meat
and brown well. Add tomatoes with juice from
can, cumin, oregano, chilli powder, salt and
pepper to taste. Heat to boiling; reduce heat
to Simmer and cook, uncovered, and stirring
occasionally until mixture is thickened and
liqui
d is almost absorbed, about 20 to 25
minutes. Spoon taco mixture into warm crisp
taco shells; top with assorted garnishes, as
desired.
Note: Taco shells are available through most
retail grocery stores.
Sweet And Sour Mince
Makes 6 servings
90g butter or margarine
1 green capsicum, seeded, finely chopped
1 red capsicum, seeded, finely chopped
1 onion, finely chopped
1 clove garlic, crushed
750g minced topside steak
450g can pineapple pieces, undrained
¼ cup vinegar
1-2 tablespoons finely chopped fresh ginger
or 1-1 ½ teaspoons ground ginger
2 tablespoons tomato sauce
1 tablespoon soy sauce
1 beef stock cube, crushed
1 teaspoon salt
½ teaspoon pepper
1 tablespoon cornflour
1 cup water
1 cup frozen peas
Boiled
rice, optional
Melt butter in cooking vessel on No. 3, fry
capsicums, onion and garlic until soft, about
5 minutes. Add mince and cook, stirring,
until well browned. Add pineapple pieces
together with juice, the vinegar, ginger,
tomato sauce, soy sauce, stock cube, salt
and pepper; cover and simmer 5 minutes.
Combine cornflour and water; stir into mince
mixture. Continue stirring until thickened;
reduce heat to Simmer and cook for 10 to
15 minutes more. Add peas and simmer a
further 5 minutes. Serve with boiled rice, if
desired.