Quick & Cheesy Barbacoa Glazed Beef Tacos

Grate the garlic cloves into a small bowl and add the whole Old El Paso Seasoning Mix and the tomato purée. Mix together.

Place a large pan over a medium heat with a drizzle of oil. Once hot, add the beef mince, season with salt and cook for 5-8 mins until browned and crispy in places. Take it off the heat and stir through the Old El Paso Smoky Cooking Sauce. Transfer to a plate and set aside.

Place the empty pan back onto a medium heat with a drizzle of oil. Once hot, add the spice and tomato purée blend (from step 1) and cook for 2-3 mins until it turns dark red. Then, add the bay leaves and pour the beef stock in. Bring it to the boil, reduce the heat down to low and simmer whilst cooking the rest of the meal.

Very finely dice the onion and mince the coriander (stalks and all) and set aside.

Heat a new frying pan over a medium heat. Dip a tortilla into the simmering sauce and place into the hot pan. Once toasted, flip and cover with grated mozzarella. Cook for a few more seconds, until the cheese is starting to melt then transfer to a tray. Continue with the rest of the tortillas.

Top the cheesy tortillas with the beef (quickly reheat the beef first if needed), the diced onion and the coriander. Serve with some lime wedges and any extra sauce on the side for dipping.