Photo: Ryan Szulc
Recipe by Eshun Mott
2 tbsp canola oil
1 cup chopped yellow onion
1 tbsp chopped garlic
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 lb extra-lean ground beef
1 tsp salt
1/2 cup canned tomatoes, chopped
1/2 cup beef broth, (homemade or sodium-free)
1 tbsp chopped oregano
1 tbsp chopped cilantro
1 tsp balsamic vinegar
1 tsp brown sugar
1/2 tsp Asian chili sauce
1/2 tsp Worchestershire sauce
Heat oil in a large skillet over medium-high. Add onion and sauté for 4 min or until lightly golden. Add garlic, chili powder, cumin and coriander and sauté for 1 min or until fragrant.
Add beef, sprinkle with salt and fry, using a wooden spoon to break up the chunks, for 4 min or until no longer pink. Add tomatoes, stock, oregano, cilantro, vinegar, brown sugar, Asian chili sauce and Worcestershire sauce.
Bring to a boil, turn heat to medium-low and simmer for 10 min or until mixture is thickened and flavourful.
Serve in corn taco shells with grated cheese, chopped fresh tomatoes, shredded lettuce and sour cream.
Calories 458, Protein 27g, Carbohydrates 26g, Fat 22g, Fibre 4g, Sodium 829mg.
Freeze cooked portions of beef, defrost and warm gently in a pan on medium-low, adding a little water or stock if necessary.
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