Beef Tacos

Shred the lettuce, dice the tomatoes, and grate the cheddar cheese. Set aside in separate bowls for serving.

Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat.

Reduce the heat to medium. Add the finely chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic, chilli powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the tomato paste and beef stock. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 5-7 minutes, allowing the flavours to meld and the sauce to thicken slightly.

While the mince is simmering, warm the taco shells according to package instructions (usually in the oven for a few minutes or briefly in the microwave) until crisp and hot.

Spoon the seasoned beef mince into the warm taco shells. Let everyone customize their tacos with the prepared lettuce, diced tomatoes, grated cheese, a dollop of sour cream, and salsa.