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Budget beef tacos

 



Method 1


Ingredients

400–500g/14oz–1lb 2oz beef mince

1 medium onion, finely chopped

1 large pepper, any colour, deseeded and cut into roughly 15mm/⅝in chunks

2 tbsp fajita seasoning from a packet

400g tin red kidney beans in water, undrained

150g/5½oz frozen sweetcorn

2 tbsp tomato ketchup

8 soft tortilla wraps

1 small iceberg lettuce, shredded

200ml/7fl oz soured cream

ground black pepper, to taste


Put the beef, onion and pepper in a wide-based saucepan, large deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.)


Sprinkle over the spices, season with lots of ground black pepper and cook for a minute more, stirring. Add the beans (including the liquid from the tin), sweetcorn and ketchup. Cook together for 3–4 minutes or until hot, stirring regularly.


To serve, heat the tortillas according to the pack instructions (a microwave works well for this). Add lettuce to the warm tortilla wraps, top with mince and some soured cream and roll up to eat.


Recipe tips

You can swap the beef for minced chicken or turkey if you like. Pack sizes can vary but as long as you use between 400g–500g/14oz–1lb 2oz the recipe will work well.


The remaining seasoning mix will keep well, either in the packet, folded down and sealed, or in a small jar.


If you have a good spice cupboard you can make your own blend of spices instead of buying the fajita mix. Combine 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp dried coriander leaf, 1 tsp smoked paprika and ½ tsp caster sugar, a pinch of salt and some ground black pepper. Use as above.


For extra special tacos, add guacamole, salsa, grated cheddar and some fresh coriander.


Any leftover soured cream can be used to serve alongside the barbecue-style drumsticks if you're following the Budget meal plan for six.



Method 2


Ingredients:

For the filling:


1 lb (450g) ground beef (80/20 or cheapest available)


1 small onion, finely chopped


2 cloves garlic, minced (or 1 tsp garlic powder)


1 tbsp chili powder


1 tsp ground cumin


1 tsp paprika (optional)


Salt and pepper to taste


1/4 cup water


1/2 cup tomato sauce or 2 tbsp tomato paste + water


For serving:


8–10 small corn or flour tortillas


1 cup shredded lettuce (or cabbage for cheaper option)


1/2 cup shredded cheese (cheddar or any cheap blend)


1 tomato, chopped (optional)


Sour cream or plain yogurt (optional, for budget version)


Hot sauce or salsa (optional)


🧑‍🍳 Instructions:

Cook the beef:


In a skillet over medium heat, cook the ground beef until browned (6–8 minutes). Drain excess fat if needed.


Add flavor:


Add chopped onion and garlic (if using fresh) and cook for 2–3 minutes until soft.


Stir in chili powder, cumin, paprika, salt, and pepper. Mix well.


Simmer:


Add tomato sauce (or paste + water) and 1/4 cup water. Stir and simmer for 5–7 minutes until thickened.


Warm tortillas:


Heat tortillas in a dry skillet or microwave until warm and pliable.


Assemble tacos:


Fill tortillas with beef mixture, then top with lettuce, cheese, tomato, and any extras like sour cream or salsa.


🛒 Budget Tips:

Buy in bulk: Ground beef and tortillas are often cheaper in larger packs.


Substitute freely: Use cabbage instead of lettuce, or skip cheese and sour cream for a lighter cost.


Stretch the meat: Add a can of black beans or lentils to the beef to make it go further.



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