|Beef||12 Ounce, minced (350 Grams)|
|Chili powder||1⁄2 Teaspoon (2.5 Milliliter)|
|Ground cumin||1 Teaspoon (5 Milliliter)|
|Dried oregano||1 Teaspoon (5 Milliliter)|
|Garlic/A squeeze from a tube of garlic puree||1 Clove (5 gm), crushed|
|Chopped tomatoes||14 Ounce (400 Grams / 1 Large Can)|
|Red kidney beans||15 Ounce, drained (425 Grams / 1 Large Can)|
|Tomato puree||15 Milliliter (1 Tablespoon)|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Chili salsa/Tomato relish||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs), soured|
Fry (saute) the meat in a saucepan until well browned, stirring constantly to make sure all the grains are separate.
Add the remaining ingredients.
Cover and cook for about 30 minutes until the mixture is rich and thick, stirring from time to time.
To serve, spoon the mixture into the taco shells, top with a little shredded lettuce, grated cheese, chilli salsa or tomato relish and soured cream, if liked, and eat with the fingers.