Crunchy taco bake

Drum
Prep: 15 mins
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By DRUM July 19 2019
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Ingredients (14)

30 ml fresh chillies — 573
1 onion — chopped
500 g beef mince
410 g mexican chopped tomatoes
50 g tomato paste
45-60 ml sugar
salt and freshly ground black pepper
10 taco shells
150 g gouda cheese — grated
3-4 spring onion — chopped
100 g baby tomatoes — quartered
½ cucumber — deseeded and diced
red chilli — deseeded and chopped
150 ml sour cream
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Method:

1 Heat the oil in a large saucepan, add the onion and mince and fry until the mince is golden brown.

Add the tomatoes, tomato paste and sugar, lower the heat and simmer until most of the liquid has evaporated.Season with salt and pepper.

2 Put the taco shells in a large casserole dish.

Divide the mince among the taco shells, sprinkle the grated cheese over and bake for 5-7 minutes or until the cheese has melted.

3 SALSA

Mix all the ingredients .

4 TO SERVE

Spoon salsa and dollops of sour cream on the tacos and serve.



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