Easy chilli beef tacos

Recipe from: 1 December 2010

Ingredients 12
Servings 3
Minutes 10 mins


Serving Change
  • 2
    vegetable oil
  • 1
    large onion, peeled and finely chopped
  • 1
    red or green pepper (capsicum), chopped
  • 1
    lean minced (ground) beef
  • 3
    garlic, peeled and finely chopped
  • 1
    tin chopped Italian tomatoes or tomato-and-onion mix
  • 3
    tomato paste
  • 2
    fresh powdered cumin
  • 1
    red chilli powder (or more, to taste)
  • 2
    dried oregano
  • Salt and freshly milled black pepper
  • 1
    salt and freshly milled black pepper


10 mins
Heat some oil in a metal pot. Over a high heat, brown the minced beef, in batches. Remove and set aside.
Add a little more oil to the pot, turn the heat to medium and add the onion and pepper. Fry until softened; about 4 minutes. Put the mince back into the pot and add all the remaining ingredients, except for the beans. The liquid should just cover the mince; if there is not enough liquid, add a little water, wine or stock.

Bring to the boil and cook at a brisk bubble for five minutes. Stir in the beans and their liquid and bring back to a vigorous boil. Open the Wonderbag and place it next to the hob. Now put a tight-fitting lid on the pot and immediately transfer it to the bag. Cover snugly with the cushion, draw the string up tightly and tie a secure bow. (If you don't have a Wonderbag, turn down the heat and simmer for two hours).

Leave the pot in the Wonderbag for at least two hours, without opening the bag. This mixture is lovely after four hours, and heavenly after eight.

Serve with El Paso taco shells, sour cream (or Greek yoghurt whisked with lemon juice, a clove of crushed fresh garlic and a few tablespoons of mayonnaise), grated cheese, avocado or guacamole, chopped tomatoes, cucumber and coriander, and a shower of shredded lettuce.

 Reprinted with the permission of Scrumptious South Africa. To visit Scrumptious South Africa's blog click here...


Read more on: beef  |  sauté  |  slow cook


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