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Add a photoI like Mexican tacos. I like the savory fillings.
Ingredients
- 12 (135g packet) taco shells
- 2 teaspoons olive oil
- 500g lean beef mince
- 1 1/2 cups (375g jar) thick 'n' chunky tomato salsa
- 1 beef stock cube
- 4 lettuce leaves, shredded
- 1/2 cup grated tasty cheese
Directions
- Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.
- Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
- Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
- Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1477g | |
| Calories 1223 | |
| Calories from Fat 775 | 63% |
| Total Fat 86.13g | 108% |
| Saturated Fat 31.65g | 127% |
| Trans Fat 4.7g | |
| Cholesterol 340mg | 113% |
| Sodium 3462mg | 144% |
| Potassium 2009mg | 57% |
| Total Carbs 0.57g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 104.0g | 166% |
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