Tex-Mex Beef Tacos for Dinner

While the sweet potato is roasting, finely chop the brown onion. Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list).

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes. Add the onion and capsicum and cook, stirring, until softened, 3-4 minutes. Add the carrot and cook until softened, 2 minutes. Add the garlic and TexMex spice blend and cook until fragrant, 1 minute. Stir through the diced tomatoes (see ingredients list), the salt and water and cook until well combined, 1-2 minutes. Season to taste with salt and pepper.

While the beef is cooking, finely chop the tomato. Roughly chop the coriander. Place the tomato and 1/2 the coriander in a small bowl. Drizzle with olive oil, season to taste with salt and pepper and toss to combine. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Set aside two portions (about 1 cup) of the Mexican beef for your lunch, then take everything to the table. Top your tortillas with the cos lettuce and Mexican beef. Add a dollop of Greek yoghurt (reserve two packets for your lunch). Sprinkle with a little shredded Cheddar cheese (we will use most of it for lunch!) and finish with the tomato salsa.