As you’ll see below, today I’m bringing you this mouthwatering recipe that is soooo simple to put together and can be on the table ready to enjoy in less than 15 minutes (even for someone with little experience in the kitchen).
It involves one pan, a few ingredients, some spices, passata, mixed through and you’re pretty much there.
There’s also a very refreshing pineapple salsa with a hint of lime to go with it.
This dish really does make a delicious evening meal (although I had it for lunch!) and is packed full of protein. I’ve used Gold Standard Nutrition’s Lean Beef Mince which is a perfect combination for this recipe. You can pick it up right here, along with plenty of other exciting ingredients to fulfil your fitness goals.
Just a warning, the dish can get a little messy so it’s probably best to avoid it for any first dates you’re trying to impress! Oh and make sure you’ve got lots of kitchen roll at the ready 🙂
- 400g Gold Standard Nutrition's Lean Steak Mince
- 1 tablespoon Olive Oil
- ½ Medium Onion (finely chopped)
- 1 tablespoon Chipotle Paste
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 200ml Passata
- 1 tablespoon Dark Soft Sugar
- Pineapple Salsa
- 1 Tin of Pineapple Chunks (drained)
- ¼ Onion (finely chopped)
- Large Handful of Fresh Coriander (finely chopped)
- Juice of 1 Lime Wedge
- Pack of Soft Taco Shells
- Heat a large casserole dish or frying pan on a medium-high heat with the olive oil.
- Add the steak mince and break it up with the back of a wooden spoon for a few minutes, then add the chopped onions.
- Once the mince has browned and the onions have softened (around 5-8 minutes) add the chipotle paste, spices, passata & sugar, then mix well.
- Leave to cook through for a further 5 minutes, stirring regularly.
- Next prepare the pineapple salsa by placing the chunks of pineapple in a large enough bowl with the onion and coriander leaves, then squeeze over the lime wedge.
- Cook the soft taco shells according to packet instructions.
- Once everything is ready add some of the mince into the taco shells along with a scoop of the pineapple salsa.