1 tbsp oliver oil 1 small onion, finly chopped 450g (1lb) fine beef mince 1tsp mild chilli powder 1 x 400g can chopped tomatoes 300ml (½pt) rich beef stock Taco shells Boiled rice and salad, grated chedder and fresh mild tomato salsa to serve
Heat the oil in a large heavy-based frying pan and cook the onion over a moderatly high heat for 3 minutes. Add the beef mince and cook for 5 mins, stirring until all the mince has browned. Add the chilli powder and cook for a further 1 min. Add the chopped tomatoes and beef stock and bring it all to the boil. Stir well, then reduce the heat and simmer uncovered for about 20 mins, stirring occasionally untill the stock has reduced and the mixture has thickened. Spoon portions of boiled rice and salad into a warm taco shells, top with the chilli mixture and sprinkle with cheese, then add spoonfuls of mild taco salsa.
Serves 4

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