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Shivi Ramoutar's midweek Mexican feast

They're the ideal weeknight saviour.

Shivi's back in the kitchen with her simple but delicious mince ragu (perfect for making in bulk and adding to the freezer), transformed into delicious tacos for a speedy Mexican feast. 

Magic mince tacos

Serves 4-6


1 glug veg or olive oil

1 small onion, finely chopped

1 carrot, grated

½ celery stick, finely chopped

½ green pepper, deseeded and finely chopped

2 cloves garlic, crushed

A small handful of mushrooms, torn

400g beef mince

1 ½ tbsp ground cumin

1 ½ tbsp smoked paprika

1 tbsp dried oregano

1 tsp chili powder

1 packet of crunchy taco shells

1 iceberg lettuce, shredded

Large handful of grated Cheddar cheese

3 large tomatoes, finely chopped

Avocado, mashed

Half bunch coriander, finely chopped

3 tbsp jarred jalapeno peppers

1 small tub of soured cream


1. If you want, you can pulse the veg in a food processor instead of chopping and grating, to get to diced consistency.

2. Heat the oil in a large frying pan over medium heat, then add all the veg and cook until softened and aromatic, stirring often about 10 minutes. Add the spices and stir for 10 seconds or so, letting the aromas hit, then add the mince. Keep stirring, add a pinch of seasoning and cook the mixture for approximately 5-10 minutes, or until the mince is thoroughly cooked through and the mix is dry.

3. Pile into the taco shells with all the toppings, or serve the beef from the pan, family-style so everyone can help themselves.

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Weekdays 10am-12:30pm