1 tbsp Olive Oil
500 g Beef Mince
1 x 400g Can of Crushed Tomatoes
1 Medium Brown Onion, finely chopped
1 tsp Ground Cumin
1 tsp Paprika
1 tsp Fried Chilli Flakes
1 Garlic Clove, crushed
Salt and pepper to taste
1/2 Iceberg lettuce, shredded
2 Tomatoes, finely chopped
Cheddar cheese, grated
Place the pan on the Q grill and preheat for 10 minutes.
Add the oil, onion and garlic, close the lid and cook, stirring occasionally, for 4 to 5 minutes or until softened.
Add the cumin, paprika and chilli and stir into the onion.
Add the mince, breaking up with a spoon or spatula, close the lid and cook for 6 to 8 minutes or until browned.
Add the crushed tomatoes and season to taste. Close the lid and continue to cook, stirring occasionally, for 6 to 8 minutes or until the sauce has thickened.
In the last minute add the taco shells to the grill and heat for 30 seconds each side.
Spoon the beef mixture into the taco shells and top with lettuce, chopped tomato and cheese. For added flavours you can also use avocado, sour cream and salsa.