Cheesy shell tacos

serves / 4 prep / 10 min­utes cook / 20 min­utes

The Western Star - - TASTE.COM.AU - Recipe by Ker­rie Ray Photo by Chris L Jones


165g (1 1⁄4 cups) grated parme­san

65g (3⁄4 cup) shred­ded ched­dar

1 tbsp olive oil

1 small red onion, finely chopped

1 chorizo, finely chopped 400g beef mince

11⁄2 tbsp mex­i­can spice mix 425g can mexe beans, drained

40g mixed salad leaves 50g snow pea sprouts, trimmed

1 le­banese cu­cum­ber, halved length­ways, coarsely chopped

1 av­o­cado, finely chopped 1 tomato, finely chopped Sour cream, to serve Fresh co­rian­der leaves, to serve (op­tional)

1. Pre­heat oven to 180C/160C fan forced. Line 2 large bak­ing trays with bak­ing pa­per. Com­bine parme­san and ched­dar in a bowl. Place two 1⁄4-cup­fuls of cheese mix­ture on a pre­pared tray. Use a spoon to spread the mix­ture into two 16cm-wide discs. Re­peat on the re­main­ing tray. Bake for 12-13 min­utes or un­til golden.

2. Care­fully lift the warm cheese discs off the tray and drape over a rolling pin for 5 min­utes or un­til cool. Re­peat with the re­main­ing cheese mix­ture to make 8 tacos.

3. Heat the oil in a fry­ing pan over medium heat. Cook the onion, stir­ring, for 2-3 min­utes. Add the chorizo and cook, stir­ring, for 3 min­utes or un­til golden. Add mince and cook, break­ing up any lumps, for 3-5 min­utes. Add the spice mix and beans and stir for 1-2 min­utes, un­til aro­matic.

4. Fill the tacos with salad leaves, sprouts, mince mix­ture, cu­cum­ber, av­o­cado and tomato. Top with sour cream and co­rian­der, if you like.

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