Recipe
500g beef mince, browned
15ml (1 tbsp) taco seasoning
1 can diced tomatoes
30ml (2 tbsp) pickled jalapeno chillies, finely chopped
½ small red onion, finely diced
30ml (2 tbsp) fresh coriander, chopped
3 packets Blue Ribbon Brown Squares
375ml (1 ½ cup) cheddar cheese, grated
GARNISH
Guacamole
Sour cream
Fresh tomatoes, diced
Pickled chillies, sliced
Fresh coriander leaves
Red Onion, sliced
Method
Preheat the oven on 180oC
Spray a baking tray with non-stick spray.
For the filling, combine the mince, taco seasoning, canned tomatoes, chopped jalapeno, red onion, and coriander – mix well until combined.
For the shells, cut the Blue Ribbon squares with a round cutter and fit them into the baking tray. Bake dry until it holds shape, 5 minutes.
Add the filling to the taco shells, top with cheddar cheese and bake for another 15 minutes until the cheese has melted.
Remove from the oven and top each cup with guacamole, sour cream, diced tomatoes, sliced chillies, coriander leaves and sliced red onion.
