2 teaspoons of paprika
1 teaspoons salt
1 teaspoon garlic Powder or fresh
1 teaspoon onion powder
1 teaspoon ground cumin
A little pepper
Pinch of cayenne pepper (optional)
1 tbs olive oil
500 gm beef mince
1/2 tin of black beans
2 Tbs tomato paste
3/4 tin of crushed tomatoes
Grated cheese (optional)
Red onion 1/2 for mince 1/2 for salsa and guacamole
Fresh Lemon or Lime juice
Chilli sauce (siraccha)
1 Preheat the oven to 180 degrees.
2 Make the Sweet Potato Chips: Slice the sweet potato into thin chips, then place them on a baking tray and spray with olive oil and season with salt. Place them in the oven until crispy. About 20-30 mins.
3 Make the taco spice blend: Combine all of the spices together in a small bowl.
4 Make the beef mince: Heat the oil on medium high heat. Add 1/2 finely diced onion and sauté then add the mince beef to the pan and season it with all of the taco spice blend. Break up the clumps until browned and cooked through. Add tomato paste, Stir into mince & cook for a minute, then add 3/4 tin of crushed tomatoes and cook through for a couple of minutes. If you’re adding the black beans, add as much as you like to the mince and cook for an extra minute or 2. If you like heat, add 1-2 tbs of chilli sauce and stir through. Keep on low for 5 mins & then keep warm until ready to serve.
5 Make the guacamole & fresh salsa: For the guacamole, y can either use 1/2 or a whole avocado for your guacamole. Roughly Mash with a fork, add finely chopped red onion, coriander & tomato. Season with salt & pepper and a big squeeze of either freshly squeezed lemon or lime juice. For the salsa, finely chopped red onion, tomatoes, capsicum, coriander. Corn is also a. Great addition. Splash of olive oil, big squeeze of fresh lemon or lime juice, season with salt & pepper.
6 Assemble together & enjoy: Place sweet potatoes on a plate, top with bean & beef mince, salsa, guacamole, lastly top with natural yoghurt. You could also add a sprinkle of grated cheese or feta. Enjoy all the amazing flavours this dish has to offer, because I can never stop eating it. So Delicious.