Sauté the onion, garlic and chilli in a little heated oil until soft and fragrant.
Add the mince and stir-fry until cooked but not brown. Reduce the heat and add all the seasonings. Mix well and add the tomato purée and chicken stock.
Simmer until the mixture has thickened and is no longer watery.
Season with salt and pepper.
Heat the taco shells for about 3 minutes in the oven and serve with the mince, ettuce and grated cheese.
Tacos filled with savoury mince
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