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Ingredients
  • 500 g free range / organic beef mince
  • 1 small yellow onion finely diced (70g)
  • 2 tablespoon taco seasoning
  • ⅔ cup water 160 ml
  • ½ cup red bell pepper diced (74g)
  • 1 tin chopped tomatoes 400g
  • ½ cup sour cream 120g
  • 1 to 2 diced green jalapeño chilli optional (14g)
  • 1 cup cheddar cheese shredded (113g)
  •  
  • Taco seasoning (makes approx. 2.5 tbsp)
  • 1 tablespoon chilli powder I used mild
  • ¾ teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried onion powder
  • ¼ teaspoon oregano
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • subheading: Optional garnish:
  • 2 medium spring onions / scallions (30g)
  • 10 black olives sliced (30g)
  • 6 cherry tomatoes diced or salsa (65g)
  • 2 tablespoon chopped coriander (8g)
  • 1 avocado (200g)
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