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Healthy beef tacos

Taco night can still go ahead even if you’re wanting to eat healthy or are following a low cal diet. Even the gluten free eaters can get involved! This delicious beef and lentil taco recipe (created by our expert nutritionist) are packed with vegetables and full of goodness.


14 Ingredients


  • 1 tbsp extra virgin olive oil

  • 1 red onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 tsp smoked paprika

  • 2 tsp ground cumin

  • 300g lean beef mince

  • 2 tbs no-added-salt tomato paste

  • 400g can no-added-salt brown lentils, rinsed, drained

  • 2 vine ripened tomatoes, deseeded, finely chopped

  • 1 yellow capsicum, deseeded, finely chopped

  • 1 long fresh green chilli, deseeded, finely chopped

  • 1 tbsp fresh lime juice

  • 2 baby gem lettuce, thinly shredded

  • 8 small gluten-free corn tortillas, chargrilled

4 Method Steps


  • Step 1

    Heat half the oil
    (1 tbsp extra virgin olive oil)
    in a large non-stick frying pan over medium heat. Add half the onion
    (1 red onion, finely chopped)
    . Cook, stirring, for 5 minutes or until soft. Add garlic
    (2 garlic cloves, crushed)
    , paprika
    (2 tsp smoked paprika)
    and cumin
    (2 tsp ground cumin)
    . Stir for 1-2 minutes or until aromatic.

  • Step 2

    Increase heat to high. Add beef
    (300g lean beef mince)
    . Cook, using a wooden spoon to break up any lumps, for 3-4 minutes or until browned. Add tomato paste
    (2 tbs no-added-salt tomato paste)
    . Cook, stirring, for 1 minute. Stir through 185ml (3/4 cup) water until combined. Add the lentils
    (400g can no-added-salt brown lentils, rinsed, drained)
    and bring to a simmer. Cook, stirring occasionally, for 10 minutes or until thickened.

  • Step 3

    Meanwhile, combine tomato
    (2 vine ripened tomatoes, deseeded, finely chopped)
    , capsicum
    (1 yellow capsicum, deseeded, finely chopped)
    , chilli
    (1 long fresh green chilli, deseeded, finely chopped)
    , lime juice
    (1 tbsp fresh lime juice)
    and remaining onion and oil. Season. Toss until combined.

  • Step 4

    Divide the taco mixture, lettuce
    (2 baby gem lettuce, thinly shredded)
    and salsa among tortillas
    (8 small gluten-free corn tortillas, chargrilled)
    to serve.
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