2 tbsp vegetable oil
500g beef mince
1 packet taco seasoning*
1 tbsp soy sauce
150ml bonito stock (see page XX), chicken stock or water
8 cups warm, cooked short-grain rice
4 cups shredded cheese
6 cups finely shredded iceberg lettuce
2 ripe tomatoes, halved and sliced
1/2 avocado (optional)
1 cup mild salsa, to serve
Heat a frying pan over medium heat and add the beef mince. Fry for a few minutes until well browned, then add the taco seasoning, soy sauce and bonito stock. Bring to a simmer and simmer, stirring occasionally until the stock is evaporated and the meat flavourful.
Place a mound of rice on a large oval plate and top with a quarter of the mince. Scatter with cheese, and then with lettuce. Lay a few slices of tomato on top and serve with the salsa.