"Tacos are definitely doable on the road around a camp fire."
500g beef mince
1 brown onion chopped
1 grated carrot
1 packet el paso seasoning mix
1 jar el paso sauce
1 packet el paso shells
2 chopped tomatoes
1 cup grated cheese
1 Tbspn oil
1 cup water
Note: El Paso Kits contain shells, seasoning mix and mild sauce.
Heat oil in pan and sauté onion until soft. Add beef mince and cook until brown.
Add grated carrot and stir in mince for 1-2 minutes.
Add seasoning mix and 1 cup water, stir mixture for a further 2 minutes or so until sauce thickens.
Meanwhile prepare salad items and arrange in separate bowls ready to serve.
Place the shells in pre-heated camp oven and heat over hot coals for approx 5 minutes or until cooked. Use wedge supplied with shells to keep them open. Note Stand and Stuff shells are the best as they have a flat base and are easy to assemble!
Once shells are cooked remove from camp oven and stack with beef mix, mild sauce, grated cheese, chopped tomato and shredded lettuce.
Tasty optional extras include avocado and sour cream.
Chicken mince can be used alternatively to beef mince.