Fajitas (for any Americans out there soft tacos)

Brown the onions in a large saucepan.

Add the minced beef and brown off.

Once browned pour out any excess fat.

Add the grated carrot and the fajita mix.

Add a little water if you think it’s a bit dry.

Portion the seasoned meat mixture into small sealable freezer bags, depending on how many people you are feeding. I usually portion 2 tablespoons of mixture per fajita.

Label, flatten and freeze.

I do batches of this basic recipe as it can be used for lots of different Mexican dishes, from Mexican salads to enchiladas or burritos. It also defrosts very quickly for that last minute meal.

When needed defrost, microwave for 3 minutes (or until piping hot) and serve on soft tortilla wraps, with ½ fat crème fraiche, lettuce, tomato and grated cheese.