Name: Ostrich Chilli In Taco Shells
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: serving
Cuisine: Contemporary
Ingredients: 2 sunflower oil; 500 g ostrich mince; 1 onion chopped; 3 cloves garlic cloves, finely chopped; 1/2 tsp cumin ground; 1/2 tsp dried oregano; 1 to 2 tsp dried chilli flakes red; 3 Tbs vinegar red wine; 400 g tinned tomatoes chopped; taco shells; rice white, cooked; sour cream; lettuce iceberg, sliced; spring onions sliced; cheddar cheese grated

Recipe Disclaimer

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Ingredients (15)

2	sunflower oil
500 g	ostrich mince
1	onion — chopped
3 cloves	garlic — cloves, finely chopped
1/2 tsp	cumin — ground
1/2 tsp	dried oregano
1 to 2 tsp	dried chilli flakes — red
3 Tbs	vinegar — red wine
400 g	tinned tomatoes — chopped

TO SERVE:

	taco shells
	rice — white, cooked
	sour cream
	lettuce — iceberg, sliced
	spring onions — sliced
	cheddar cheese — grated

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Method:

Heat 1 tbsp oil in a medium pot. Tip in the ostrich mince in one piece. Don’t prod it or break it up; let it cook over medium-high heat until browned on the underside. Then start to break it up into a fine mince, stirring it with a fork. Once it is all browned, set aside.

Add another tbsp oil to the pot and sauté the onion and garlic until softened. Add the spices and cook, stirring for a minute.

Add the ostrich mince, vinegar and tomatoes, bring to the boil then simmer for 45 minutes or until the liquid has cooked away.

Mix the mince with a little rice, fill the taco shells, top with sour cream, sliced iceberg lettuce, spring onions and cheddar.

Text and image: Fairlady

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