You'll Need

• 450g / 1lb lean beef mince
• 1 x 142ml carton soured cream
• 20ml / 4 tsp creamed horseradish
• 10ml / 2 tsp oil
• 2 medium onions, peeled and thinly sliced
• 1 red pepper, cored, deseeded and thinly sliced
• 1 yellow pepper, cored, deseeded and thinly sliced
• Freshly milled black pepper
• 10ml / 2 tsp garlic salt
• 10ml / 2 tsp paprika
• 1 little gem lettuce or ½ iceberg lettuce, shredded
• 6-8 flour tortillas

For Tomato Salsa

• 1 small red onion, peeled and finely chopped
• 225g / 8oz cherry tomatoes, cut into quarters
• Juice ½ lime
• Large handful freshly chopped coriander or flat-leaf parsley
• Salt and freshly milled black pepper

1. Prepare the tomato salsa; mix all the ingredients together and set aside.
   
   
2. In a small bowl mix together the soured cream and horseradish and chill until required.
   
   
3. Heat the oil in a large non-stick frying pan and fry the onions and peppers for 5-6 minutes until soft. Transfer to a plate.
   
   
4. Add the mince, garlic salt and paprika and dry fry for 8-10 minutes, breaking down any meaty chunks with the back of a wooden spoon. Spoon off any excess fat. Return the onions and the peppers to the pan with the mince and cook for a further 4-5 minutes. Season to taste.