Directions :
• Preheat oven to 180C/350F.
BEEF FILLING:
• Heat oil in a large skillet over high heat. Add garlic and onion – cook 2 minutes until golden.
• Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.
• Add Taco Seasonings and cook for 2 minutes until beef is cooked through.
• Add tomato paste and water. Cook for 1 minute or until water is evaporated and you’re left with a juicy not not watery beef filling.
BAKE (OPTIONAL):
• Place taco shells in a baking pan (I can fit 10 in). Fill with taco meat, top with cheese.
• Bake 5 to 7 minutes until cheese is melted by which time the shells with be crispy.
SERVE:
• Serve tacos hot, straight out of the oven. Lay out toppings and sauces of choice on the table and let everyone assemble their own!
Recipe Notes:
1. Taco Shells – whatever taco shells or tortillas you use, warm them! Taco shells should be baked until crispy (they are kind of chewy and bendy straight out of the packet) and tortillas only need 20 seconds or so in the microwave (or wrap in foil and bake 5 to 10 minutes)
2. Meat – I usually use lean. If you use fatty beef, you can drain excess fat before adding Seasoning. Can also use chicken, turkey, pork.
3. Cheese – Monterey Jack is my favourite, then cheddar, tasty, pepper jack. Australia – Monterey Jack is now sold at Aldi, sometimes at Costco! Use to be sold at Harris. Melts like mozzarella, tasty like cheddar, non greasy. It’s my fave.
4. Nutrition for 3 tacos, including crispy taco shell, meat, cheese, lettuce, tomato and onion.
Enjoy !!
