Jenny Tschiesche |

Jenny, says:

“This delicious Mexican taco recipe is easy to make. It's stacked full of flavour from the base of onions, celery, carrots, garlic and chilli through to the pops of sweetness from the sweetcorn and pineapple. This family-friendly recipe is fun to eat as you have to make up your own tacos with additions - sour cream, guacamole, salsa and cheese.”

Serves: 4


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 150 g chorizo, sliced
  • 500 g stewing beef
  • 1 tbsp fajita seasoning
  • 1 tsp salt
  • 2 celery sticks, chopped
  • 2 carrots, diced
  • 150 g passata
  • 100 g fresh pineapple
  • 400 g tin of pinto beans – drained
  • 200 g frozen sweetcorn

To serve

  • 8 tacos
  • Guacamole
  • Salsa
  • Grated cheddar


  1. Heat the olive oil in a pan.
  2. Add the onion, carrot, and celery to the pan and sauté for 5 minutes.
  3. Add the garlic, chilli, chorizo and beef and stir with the lid off for about 5 minutes.
  4. Add the fajita seasoning, salt, passata, beans, pineapple and leave to stew for 20 minutes.
  5. Lift off the lid and stir in the sweetcorn. Once it is fully defrosted serve the beef in a large bowl.
  6. Grab a taco, pop in the beef stew then top with your choice of guacamole, sour cream, salsa and cheese.