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Prep time:

Cook time:

Serves: 4

By AmyTaffetaPond



  • 1 onion peeled and diced

  • 1 tbsp tomato puree

  • 150ml vegetable or chicken stock

  • 1 tsp cayenne pepper (to serve)

  • 1 handful cheese grated

  • 500g lamb mince

  • 1 stick celery chopped small

  • 1 large carrot peeled and chopped

  • 3 tbsp sour cream (to serve)

  • 1 bay leaves

  • 1 packet of taco trays

  • 1 tsp Worcestershire sauce

  • 1 tin tomatoes


  1. Fry lamb mince in a pan until browned all over. Drain and set aside.
  2. Use a little of the lamb fat to fry off the carrot, onion and celery for 10 minutes until soft but not browned. Put lamb mince back in pan with onion mix.
  3. Add a tin of tomatoes, tomato pureé, worcester sauce, bayleaf and stock and simmer for 20 minutes.
  4. Fish out bayleaf, serve in taco trays with choice of grated cheese, sour cream and/or sprinkling of cayenne pepper.

Additional Information

  • mexican

  • tomato

  • Meat

  • lamb

  • carrot

  • Winter

  • Summer

  • Spring

  • Autumn

  • Main Course

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