| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Mexican |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 572 |
| Fat | 24.1g |
| Saturates | 6.3g |
| Protein | 41.6g |
| Carbs | 45.4g |
| Sugars | 7.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and chop the onion. Grate the carrots and courgettes.
Heat the olive oil in a medium non-stick pan placed over a medium heat.
Add the mince and fry until brown. Then add all the chopped vegetables, sautéing for 5-10 minutes or until tender. Continue to sauté until translucent. Stir in the cumin, chilli powder, salt and black pepper. Sauté for 2 minutes. Add the tomatoes and allow to simmer for a further 2 minutes. Place the mince mixture in a bowl.
Grate the Cheddar cheese into a bowl. Finely chop the red onion and the lettuce. Halve the cherry tomatoes and place in a bowl.
Place the mince mixture along with all the toppings in separate serving bowls. Place the taco shells in the microwave for 1 minute to warm.
Serve the taco shells along with the toppings and mince mixture.
