132 g, (12 x 11g taco shells)
1 x 3 second spray(s)
Lean beef mince
35 g, (1 packet taco seasoning)
Canned diced tomatoes
400 g, (60g)
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
Extra light sour cream
⅓ cup(s), (80g)
- Preheat oven to 200°C. Break the taco shells into triangle shapes and arrange, in a single layer, on a baking tray. Bake for 2-3 minutes or until crisp. Place around edge of 1.5L (6-cup) capacity ovenproof dish.
- Lightly spray a large frying pan with oil and heat over medium heat. Cook the mince, stirring to break up any lumps, for 5-10 minutes or until browned. Add the spice sachet and cook, stirring, for 1 minute or until fragrant. Add the tomato. Reduce heat and simmer for 5 minutes or until sauce has thickened slightly.
- Spoon the beef mixture into the centre of the taco chips. Sprinkle with the cheese and bake for 3-5 minutes or until the cheese melts. Serve with a dollop of sour cream and the tomato salsa.