Ingredients

  • Serves 4 people
  • 200g cheddar (grated)

  • 1 onion (chopped)

  • 3 garlic (chopped)

  • ½ tbsp miso paste

  • 250 g minced beef

  • 250 g tomato sauce

  • 1½ tsp ground cumin

  • 1½ tsp ground coriander

  • 1 tsp chili powder

  • pepper (to taste)

  • salt (to taste)

  • cooking oil

  • spring onions (optional)

  • sesame seeds (optional)

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Recipe Courtesy of
Asian Food Network

Curry Beef Cheesy Tacos

A crispy, cheesy shell on the outside. And on the inside, soft beef with a spoon of savoury-sweet miso, all rolled into curry flavours of cumin, coriander, chilli, onion and garlic. Need we say more? Keto-friendly and accomodating, it's a recipe that's delicious and doesn't discriminate.
  • Medium
  • 20 min
  • 30 min
  • 15 min
  • 2 steps
  • 14 Ingredients
  • Medium
  • 2 steps
  • 14 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Prepare the filling

    • In a medium-sized pot, sauté the onion and garlic in some oil until soft and fragrant.
    • Add in the miso paste, and season with pepper, cumin, coriander and chilli powder.  Stir to cook the spices until fragrant.
    • Then, add in the ground beef, continuously breaking it up, and pour in the tomato sauce.  Mix well.
    • Once it starts to bubble, turn down the heat to simmer until most of the liquid has evaporated.  Stir once in a while to make sure it doesn’t stick to the pot.  This should take you about 15 minutes.
    • Season with salt and pepper if needed, before taking it off the heat.  Leave to cool while you make the taco shells.


  2. Making the taco shells

    • Before making the taco shells, set up your taco-shaping station!  Suspend a thin rod (e.g. a spatula or chopstick) over 2 cups/tins of the same height with a saucer below the rod (to catch any drippings).
    • With that ready,make the taco shells by piling on ~3tbsp grated cheese in the shape of a circle onto a small pan heated over low-medium heat.
    • Patiently wait for it to melt and slowly bubble!  It is normal that some grease will be released from the cheese.  If you like, you can dab away some of this with a paper towel.
    • Once the cheese has melted and you see the cheese crisping up, it is time to remove it from the pan.Let it cool for a few seconds before lifting it off the pan and draping it onto the suspended rod/spatula.You have to work quickly!  They need to be shaped while they’re still pliable.
    • Leave it to cool and take shape.  Once cooled, transfer to a plate and continue with the remaining cheese.
    • Stuff the tacos with the meat filling and top it off with spring onions and sesame seeds.
    Making the taco shells


Plate and Serve!

The cheese shells can be shaped various ways.  You can keep it simple by using it as a flat round circle, or you can stuff it in muffin tines to make a little cheese cup | Any left-over cheese shells can be broken up and thrown into salads for extra flavour and texture

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 200g cheddar (grated)

  • 1 onion (chopped)

  • 3 garlic (chopped)

  • ½ tbsp miso paste

  • 250 g minced beef

  • 250 g tomato sauce

  • 1½ tsp ground cumin

  • 1½ tsp ground coriander

  • 1 tsp chili powder

  • pepper (to taste)

  • salt (to taste)

  • cooking oil

  • spring onions (optional)

  • sesame seeds (optional)

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