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mexican spiced beefW

500g minced beef

½ red onion, diced

2 cloves garlic, crushed, peeled, chopped

1 birds eye red chilli, seeds removed, chopped (optional)

30g sachet taco spice mix

1/3 cup coriander leaves, chopped

2 tbs. rice bran oil

8 iceberg lettuce leaves


1. Heat oil in a large frypan on medium-high heat. Sauté onion, garlic and chilli for 1-2 minutes until aromatic. Add the beef and cook for 2-3 minutes until browned, stirring with a wooden spoon to break up mince. Add the spice mix and cook for a further 2 minutes. Stir in the coriander leaves. Spoon the mixture evenly among lettuce cups. Serve with lime wedges and Greek yoghurt.

*To make the Greek yoghurt, sprinkle with a large pinch of cayenne pepper and drizzle with olive oil.

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