CHEESE TACO CUPS
THIS MEAL IS FOR LUNCHES & DINNERS
Prep Time: 10 mins | Cooking Time: 10 mins | Serves: 1 people | Difficulty: Moderate
COOKING INSTRUCTIONS- To make the cheese taco shell, in a hot pan, add 30g mozzarella cheese and cook on a high heat until the base is firm enough to flip. Make a circle around 4 inches (100mm) wide. Flip once base is firm and cook for a further 30 seconds. Don't overcook as you want it to still be flexible
- Once cooked, place in a muffin ring and shape into a cup. Repeat and let cool and harden.
- In the same pan, add oil, beef mince, diced red onion, garlic powder, paprika, smoked paprika, onion powder, salt and beef stock powder and mix through
- Cook on a high heat until no fluid remains. Don't be scared to make the beef crispy
- Dice tomato and avocado
- Place an even amount of mince in each taco cup and top with tomato, avocado and sour cream
INGREDIENTSClick on the ingredients to view related recipes.
- Tomato
- 1/4 med
- Beef Mince 90% Lean
- 125 grams
- Garlic Powder
- 1/4 tsp
- Paprika - Smoked
- 1/4 tsp
- paprika
- 1/4 tsp
- Onion Powder
- 1/4 tsp
- Salt
- 1 pinch
- Beef Stock Powder
- 1/4 tsp
- Avocado
- 1/4 med
- Sour Cream - Light
- 2 teaspoons
One comment-
Vanesa said on February 17, 2018
Really fun cooking the cheese shells. As always, flavor galore.
You must be logged in to post a comment.