Baked Tacos
Ingredients
Meat Filling
- 1 small onion, finely chopped
- 1 tsp salt
- ½ tsp chilli powder
- ½ tsp cornstarch
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- ½ tsp cayenne pepper
- ½ tsp dried garlic powder
- ½ tsp dried oregano
- 500 g ground beef
- 2 cups shredded cheese, (Mexican Mix)
Avocado Mixture
- 2 soft avocado, mashedwith a fork
- ½ lime, juiced
- salt
- pepper
- ½ tsp paprika
Tomato Salsa
- 1 tomatoes, finely chopped
- ¼ red onion, finely chopped
- ½ lime, juiced
- 1 tsp olive oil
- 2 tbsp coriander, finely chopped
- salt
- pepper
- ½ chilli pepper, deseeded and finely chopped
Extra Topping
- ⅓ cup jalapeno
- 1 cup labneh or sour cream
- 1 cup lettuce, shredded
- 12 taco shells
Instructions
- In a medium size skillet add brown minced meat. Add onion and sauté for a couple of minutes. Season with salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano.
- In a small bowl, mash the avocados with a fork and season with a bit of salt and lime juice.
- To prepare the salsa, mix the tomatoes, onion, fresh coriander, lime juice, olive oil, salt, pepper, paprika and chili powder.
- To prepare the baked tacos. Preheat the oven to 200°C. Place the taco shell, open side facing up, in a large rectangular oven-proof baking dish. Place in the oven and allow the shells to crisp up for a couple of minutes.
- Remove the tacos out of the oven and begin to layer the fillings. Add a couple spoonful’s of the beef mixture on the base, top with a spoonful of shredded cheese. Bake in the oven for 5 to 7 minutes.
- Remove from the oven and add your favourite toppings. I like to add avocados, tomato salsa, shredded lettuce, jalapeno and a dollop of labneh.