Description
Oven Baked Tacos. Juicy seasoned beef taco mince and crispy shells
Ingredients
10 to 12 crispy taco shells (stand and stuff is easiest)
BEFF MINCE
- 1 onion, finely diced
- 2 tablespoons extra virgin olive oil
- 1 red capsicum
- 2 cloves garlic, finely diced
- 500g minced beef
- 1½ teaspoon cumin
-
½ teaspoon paprika
- 250ml beef stock
TACOS
- grated mozzarella cheese
- iceberg lettuce, thinly sliced
- 2 tomatoes, diced
- 1 avocado, thinly sliced
- sour cream
- jalapenos
Instructions
Preheat oven to 180C. Line a baking tray with aluminium foil. (this helps keep the shells crispy)
In a large frypan with a lid, soften the onion in the oil over low heat. Then add the garlic, capsicum and cook for 1 minute. Add the mince, paprika and cumin and cook until the meat has browned, breaking up the mince with a wooden spoon and stirring regularly. Add the stock, cover with lid and cook on low for 30 minutes. Keep an eye on it and top with a little more beef stock if needed, but you want a dry mince at the end of the cooking time.
While the beef is cooking, line up the taco shells in your baking tray on top of the aluminium foil. Then layer in each shell, a layer of beef topped with grated cheese.
Bake in the oven for 15 minutes until the cheese has melted.
Remove from oven and fill with your favourite toppings.
Notes
You could prep the mince the day before and add to the shells cold.
You could replace the beef with shredded chicken, or any leftover cooked meat.
You could add a spoonful of tomato salsa between the beef and cheese.
- Prep Time: 15 min
- Cook Time: 45 min