12 original taco shells
1 onion, diced
500 g lean beef mince
30 g taco seasoning mix
300 g can bean and corn salsa
1 jalapeño chilli, halved, deseeded and finely chopped
1 cup grated Mexican-style cheese blend
- Preheat oven to 200°C (180°C fan forced). Grease a shallow 20 x 30cm baking dish or pan with cooking spray. Arrange taco shells in pan so they are standing upright and fit snugly.
- Heat 1 tablespoon olive oil in a frying pan over medium high heat. Add onion and cook for 4-5 min. Add mince and cook, breaking up lumps with a spoon, for 5 min or until browned. Stir in seasoning mix, Mexi beans, jalapeño chilli and ½ cup water. Simmer for 5 min or until thickened.
- Spoon mince mixture evenly among taco shells. Sprinkle with cheese and bake in the oven for 12-15 min or until cheese has melted and filling is piping hot. Garnish with shredded lettuce, diced tomatoes and chopped coriander. Serve with sour cream and guacamole if desired.