A twist on tacos

This recipe is something I picked up from my sister. I have modified and substituted some things as it's originally a Swedish recipe (heaven knows from where) with ingredients we don't have here in the UK. So simple yet so festive! And not least - DELICIOUS!

Mince:
700-800g lean beef steak mince
1 brown onion
1½ - 2 sachets Old el Paso taco spice
⅓ cup water (80ml)
400-500g vegetables (I used chinese stir fry veg, but if you're not big on bean sprouts-use whatever tickles your fancy)


Brown the onion and the mince in a frying pan. Sprinkle over the taco spice, mix and add water according to instructions on the taco spice pouch. Let cook for 5-10 minutes. The more spice mix you add, obviously the more flavour you get, but it also get spicier! When all the water has cooked away and the mince mix is fairly dry, add the vegetables and let cook under a lid for about 5 minutes.


Dip:
2 cups (just less) reduced fat creme fraiche (4½ dl)
1 small garlic clove
1 shallot
2 tsp lemon juice
½ vegetable stock cube, crumbled
2 tsp dried parsley (found in the spice rack) or more if you are using fresh parsley-to taste.


Chop shallot and garlic roughly and put in a container/jug you can use with your hand blender. Crumble the veg stock cube into the jug and 2-3 tbsp of the creme fraiche. Liquidise with your hand blender until smooth. Pour back into serving bowl. Add lemon juice, parsley and the rest of the creme fraiche and stir. Chill in the fridge until serving. 


Serve mince, rice, salsa as a topping, tortilla chips, creme fraiche dip and whatever else you feel like! We added tabasco olives on the side as well. Yum yum yum!