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  1. Home
  2. taco recipe

Chicken Taco Bake

Make tacos with a twist in this satisfying family dinner you can whip up in half an hour. It's genius! - by Barbara Northwood
  • 05 Apr 2018
Prep: 25 Minutes - Cook: 6 Minutes - easy - Serves 6 - egg-free - pregnancy-safe
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The grated cheese we used contains easy melt and traditional mozzarella, cheddar and Romano cheeses. Try adding 1⁄4 cup pickled sliced jalapenos to the cooked filling for a spicy kick.

Ingredients

12 taco shells

1 ½ cups grated cheese

sour cream, to serve

sliced avocado

coriander to serve

Filling

2 Tbsp olive oil

750 g chicken mince

30 g taco seasoning mix

400 g canned crushed tomatoes

4 green spring onions, thinly sliced

¼ cup chopped fresh coriander

Method

  1. Arrange shells in a single layer in an oiled, large oven-proof dish (14-cup capacity).
  2. Cook in a hot oven (200C) for about 5 minutes, or until lightly golden. Remove.
  3. Meanwhile, make filling. Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook, stirring to break up mince, for about 5 minutes, or until changed in colour. Add spice mix. Cook, stirring for 1 minute. Add tomatoes. Bring to boil. Stir in onions and coriander. Remove.
  4. Divide filling among hot shells. Sprinkle with cheese. Return dish to hot oven. Cook for about 5 minutes, or until cheese is melted.
  5. Serve with sour cream, avocado and fresh coriander sprigs.
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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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