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Aussie-style beef and salad tacos

20 mins
10 tacos

This filling will give you a Mexican taco recipe with a delicious twist!


  • 1 tbsp olive oil
  • 1 medium-sized brown onion, finely chopped
  • Ground cumin: 2 tsp
  • 2 tsp ground coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • Regular 500g Coles Beef mince
  • 400g can of crushed tomatoes
  • 10 jumbo taco shells
  • 4 large iceberg leaves of lettuce, shredded
  • 2 medium tomatoes chopped
  • 1 1/2 cups Devondale Tasty cheese Block (500g).


  • Preheat oven to 180°C fan-forced.
  • Over medium heat, heat oil in large frying pan. Add the onion. Stir for 3 minutes, or until the onion is softened.
  • Mix in cumin, coriander and cayenne pepper.
  • Stir for 30 seconds, or until fragrant. Add mince.
  • Stirring with a wooden spoon to break down mince, cook for 8 minutes, or until golden brown
  • Add crushed tomato. Stir occasionally for 5 minutes, or until sauce thickens.
  • While you wait, prepare the taco shells according to the packet instructions.
  • Divide the beef mixture evenly among the taco shells. Add lettuce, tomato chopped and cheese.
  • Serve.

Recipe notes

To give the tortillas extra flavour and colour, we followed the instructions on the packet.

White corn and wholemeal tortillas can be used in place of flour.