1inred onionremove ends and papery skin, cuthalf and slice
1red capsicumremove seeds and stem, and chop flesh
1green capsicumremove seeds and stem, and chop flesh
2tablespoonsno added salt tomato paste
1cupsalt reduced beef stock
250gpacket 2-minute brown and wild rice blend
1avocadoremove stone and skin, dice flesh
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Heat oil in a frying pan over a medium-high heat, add onions and cook, stirring occasionally, for 5 minutes or until starting to brown.
Add garlic and cook for 30 seconds.
Add mince and cook, breaking up with a wooden spoon for 6- 8 minutes or until brown.
Add tomato paste, stock and ½ a cup of water and bring to a simmer.
Add rice, reduce heat to medium-low and cook uncovered for 8-10 minutes or until all the liquid is absorbed.
Place in a bowl and top with avocado.
For extra spice and flavour add smoked paprika, dried oregano and ground cumin to the onions when they are brown. You could also try topping with some fresh coriander, lime and red chill and a dollop of sour cream when serving.
225gcotija cheese(or hard feta) grated or crumbled
4sweet potatoespeeled and diced
1avocadopeeled and sliced
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Preheat oven to 180C.
Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
Warm tortillas on a baking sheet in the oven for 3-5 minutes.
Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.