This week’s dinners from the Maxi flyer

Ingredients

• Ground beef1 lb (454 g)
• Canned black beans1 can (540 ml)
• Tortillas8 units
• Onions (yellow)1 unit (150 g)
• Garlic2 cloves
• Chili powder1 tbsp
• Cumin (ground)2 tsp
• Shredded cheese100 g
• Sour cream120 ml
• Tomatoes2 units (300 g)
• Vegetable/canola oil1 tbsp
• Salt1 tsp
• Black pepper (ground)0.5 tsp

Steps

1. Dice the onion finely, mince 2 cloves of garlic, and dice the 2 tomatoes (300 g) into 1 cm pieces. Set the tomatoes aside with the shredded cheese and sour cream as the cold toppings.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cook the onion 3 minutes until soft, add the garlic and cook 30 seconds.
3. Add the 1 lb raw ground beef, breaking it up, and cook 7-9 minutes until no pink remains and a thermometer in the thickest clump reads 71°C (160°F).
4. Stir in 1 tbsp chili powder, 2 tsp cumin, 1 tsp salt and 0.5 tsp black pepper, then the drained and rinsed can of black beans and 125 ml water. Simmer 5 minutes until thick.
5. Warm the 8 tortillas in the microwave on a plate, 45 seconds total, covered with a clean damp dish towel.
6. Build 8 tacos: divide the beef mixture evenly among them, then divide the total toppings across all 8 tacos, about 300 g diced tomato, 100 g shredded cheese and 120 ml sour cream spread over the whole batch (2 tacos per person).

Ingredients

• Pasta454 g (1 box, dry)
• Ground beef1 lb (454 g)
• Canned tomatoes1 can (796 ml)
• Onions (yellow)1 unit (150 g)
• Carrots (bag)2 units (150 g)
• Garlic3 cloves
• Dried oregano2 tsp
• Shredded cheese80 g
• Vegetable/canola oil1 tbsp
• Salt2 tsp
• Black pepper (ground)0.5 tsp

Steps

1. Finely dice the onion and the 2 carrots (150 g); mince 3 cloves of garlic.
2. Heat 1 tbsp vegetable oil in a large pot over medium heat and cook the onion and carrot 6 minutes until softened; add garlic and cook 30 seconds.
3. Add the 1 lb raw ground beef and brown 7-9 minutes, breaking it up, until no pink remains and a thermometer reads 71°C (160°F).
4. Add the full 796 ml can of tomatoes with their juice, crushing them with a spoon, plus 2 tsp dried oregano, 1 tsp salt and 0.5 tsp black pepper. Simmer uncovered over low heat 20 minutes, stirring now and then.
5. Meanwhile bring a large pot of water with 1 tsp salt to a rolling boil and cook the 454 g of dry pasta 9-11 minutes until al dente; drain.
6. Toss the drained pasta with the sauce, divide into 4 bowls and top with the 80 g shredded cheese divided evenly.