I cooked this for the first time over Christmas and it was a welcome change to have a completely different meal! Depending how used to spices your little one is, you could remove some of the mince from the pan before you add the spices and cook a little bit separately with the tomato sauce so they have a choice. If you can’t get tacos shells, use soft tortilla wraps and still delicious.
Recipe from Mary Berry’s Complete Cookbook p263

Teatime suggestion: Jacket potatoes with different toppings

Serving suggestion:
- Without expectation
- Without bribery (as child more likely to back away even further)
- Think long-term, not just on one meal
- 'You provide, they decide’ (Division Of Responsibility)

Serves 4

INGREDIENTS:

1 tbsp sunflower oil
175g minced beef
1 onion, chopped
3 garlic cloves, crushed
1/2 tsp chilli powder
1 tsp paprika
1/2 tsp ground cumin (optional)
1 x 225g chopped tomatoes
salt and black pepper
1 fresh green chilli, halved, deseeded, and thinly sliced
2 tbsp chopped fresh coriander
8 taco shells
8 lettuce leaves, finely shredded
4 tbsp soured cream
chopped coriander, to garnish

METHOD:
1. Heat the oil in a large frying pan, add the minced beef, onion, and garlic, and cook, stirring, for 5 minutes or until the beef is browned and the onion and garlic are softened.

2. Add the chilli powder, paprika, and cumin (if using) and cook, stirring, for 2 minutes.

3. Stir in the tomatoes, cover, and cook over a medium heat for 5 minutes. Add salt and pepper to taste, remove from the heat, and stir in the chilli and coriander.
Warm the taco shells in a preheated oven at 180C (160C fa, Gas 4) for 2-3 minutes, or according to packet instructions. Fill the taco shells and serve hot.

Filling taco shells
Hold each shell in one hand and put a layer of shredded lettuce into the bottom. Add a generous spoonful of the meat mixture and top with soured cream and a sprinkling of chopped coriander.