Crunchy Taco-style classic crispy taco

Ingredients

Beef

• 400 g beef mince
• 1 tbsp taco seasoning

Tacos

• 8 crispy corn taco shells
• 2 cups shredded iceberg lettuce
• 2 tomatoes, diced
• 200 g cheddar, shredded

Method

1. Beef. Brown the beef in a dry pan. Add taco seasoning and 60 ml water. Simmer 5 minutes.
2. Warm shells. Heat the taco shells in a 180°C oven for 3 minutes (or in a dry pan 30 seconds per side) until hot and crisp.
3. Layer. Layer cheese first (against the shell — protects from sogginess), then beef, then lettuce, then tomato.
4. Serve immediately. While the shells are still crisp.

Tips

• Warm the shell before filling. Stays crispy longer.
• Cheese against the shell. Protects it from getting soggy.
• Don’t over-fill. The shell needs to crack biteable.