Saute mince until brown, add onion, carrot and celery to the mince...and a mixture of hot and sweet spices, such as cardamom, coriander, chilli and cayenne pepper. Mix well.

To this add some red wine to prevent spices from burning off. Then finish with a tablespoon of tomato paste, salt and pepper to taste, and a splash of beef stock.

You now have your spicy taco mince...to drop into a taco shell, with lettuce, tomato, sour cream, and topped with a rich grated cheddar cheese (mature cheese better for tacos)

Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia

Per serving: 86 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 158mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates