Ostrich Chilli In Taco Shells

Preparation: 10 mins, Cooking: 1 hr By Food24
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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
taco shells
rice — white, cooked
sour cream
lettuce — iceberg, sliced
spring onions — sliced
cheddar cheese — grated
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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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