Prep Time
12 Minutes
Cook Time
36 Minutes
Makes
8
Ingredients
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1 packet Mission Street Tacos
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Corn chip coated taco:
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1 packet Mission Chilli & Lime Tortilla Triangles
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½ cup ketchup
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Taco filling:
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2 tsp olive oil
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½ brown onion, chopped
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500g beef mince
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1 packet Mission Taco Seasoning
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Slaw:
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1 carrot, julienned
½ cup red cabbage, shredded
½ cup green cabbage, shredded
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Dressing:
3 tbsp sour cream
¼ tsp garlic powder
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½ tsp green pepper tabasco
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1 tsp coriander, chopped
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1 lime, juiced
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1 red cayenne pepper, chopped for garnish
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Instructions
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Step 1
Preheat oven to 180°C. Take a wire rack out - this will be used to hold tacos in place when they are put in the oven.
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Step 2
Heat pan over medium heat and add oil. When oil is hot, add onions and sauté until translucent.
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Step 3
Add beef mince, breaking down chunks with a wooden spoon. Cook until browned.
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Step 4
Mix in 1 packet of Mission Taco Seasoning and add 200ml of water. Simmer until the liquid has reduced. When cooked, set aside and put the lid on to keep warm.
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Step 5
Take 1 packet of Mission Chilli & Lime Tortilla Triangles and open out onto a flat surface. With a rolling pin, roll over the bag to crush the tortilla triangles. This will take a few goes to break down the tortilla triangles into smaller pieces.
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Step 6
Pour crushed tortilla triangles into a large mixing bowl.
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Step 7
Take one Mission Street Taco at a time and spread a teaspoon or 2 of ketchup over the tortilla. With ketchup side down, place wraps into a bowl of crushed tortilla triangles to coat.
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Step 8
Using the wire rack, place the coated tortilla upside down to hold it in place. Repeat steps 7-8 for 2-3 more tortillas depending on how big the racks/ovens are. This recipe is for 4 tortillas per wire rack, baking 2 batches at a time.
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Step 9
Place rack of tortillas into the oven for 8 minutes. When cooked place onto taco stand to keep shape.
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Step 10
Once cooled, tacos are ready to assemble with fillings and serve.