| | Cheesy shell tacos
Cheesy shell tacos
Cheesy shell tacos 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Combine parmesan and cheddar in a bowl. Place two 1?4-cupfuls of cheese mixture on a prepared tray. Use a spoon to spread the mixture into two 16cm-wide discs. Repeat on the remaining tray. Bake for 12-13 minutes or until golden.
  2. Carefully lift the warm cheese discs off the tray and drape over a rolling pin for 5 minutes or until cool. Repeat with the remaining cheese mixture to make 8 tacos.
  3. Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion, stirring, for 2-3 minutes or until softened. Add the chorizo and cook, stirring, for 3 minutes or until golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 3-5 minutes or until browned. Add the spice mix and beans and stir for 1-2 minutes, until aromatic.
  4. Fill the tacos with salad leaves, sprouts, mince mixture, cucumber, avocado and tomato. Top with sour cream and coriander, if you like.
Time for preparing:
20 min.


  • 165g (1 1/4 cups) grated parmesan
  • 65g (3/4 cup) shredded cheddar
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 1 chorizo, finely chopped
  • 400g beef mince
  • 11/2 tablespoon Mexican spice mix
  • 425g can mexe beans, drained
  • 40g mixed salad leaves
  • 50g snow pea sprouts, trimmed
  • 1 Lebanese cucumber, halved lengthways, coarsely chopped
  • 1 avocado, finely chopped
  • 1 tomato, finely chopped
  • Sour cream, to serve
  • Fresh coriander leaves, to serve (optional)