LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
30 MINS
10 MINS
20 MINS
INGREDIENTS
TACO MINCE ONLY:
3 Tbsp olive oil
1 onion, finely chopped
1 kg PnP Ground beef
2 sachets (25g) Old el Paso beef taco seasoning
1 jar (226g) Old el Paso thick ‘n chunky salsa
1 can black beans, drained
1 can whole kernel sweet corn, drained
Salt and pepper, to taste
SPICY SHEET PAN NACHOS:
1 packet lightly salted tortilla chips
1 ½ cups cheddar cheese, grated
⅓ of mince meat mixture
¼ cup pickled sliced jalapenos
To Serve:
Guacamole
Diced tomato and red onion
Fresh coriander
OVEN BAKED TACOS:
4 small white flour tortillas
1 cup cheddar cheese, grated
⅓ of mince meat mixture
To Serve:
Sliced avo
Diced tomato and red onion
LOADED TACO POTATO BOWL:
6 large potatoes, peeled and cubed
1 Tbsp bicarb
Salt, to taste
½ cup cheddar cheese, grated
⅓ of mince meat mixture
To Serve:
Guacamole
Sour cream
Spring onions, sliced
METHOD
TACO MINCE:
1. Heat the olive oil in a large pan over medium heat. Add the onions and sauté until soft and translucent.
2. Add the ground beef, breaking it up gently with a spatula or wooden spoon as it cooks. Continue cooking until the beef is browned.
3. Stir in the taco seasoning and cook for 1–2 minutes, allowing the spices to become fragrant. Add the salsa, beans, and corn, then mix well to combine. Season with salt and pepper to taste.
FOR THE SPICY SHEET PAN NACHOS:
Preheat the oven to 180°C.
Spread the tortilla chips evenly across a large baking tray. Spoon the taco mince mixture over the chips and sprinkle generously with grated cheese. Top with the sliced jalapeños.
Bake for 10 minutes, or until the cheese is melted and bubbling.
To serve, scatter over the chopped tomato and red onion, add dollops of guacamole, and finish with fresh coriander.
OVEN BAKED TACOS:
Preheat the oven to 180°C.
Arrange the tortilla wraps on a large baking tray. Sprinkle each tortilla with grated cheddar cheese, then spoon the taco mince mixture onto one half.
Bake for 10–15 minutes, or until the edges are golden and crisp.
Serve with sliced avocado and a fresh tomato and red onion salsa.
LOADED TACO POTATO BOWL:
Bring a large pot of water to the boil. Add the bicarbonate of soda, followed by the potatoes. *Chef’s Tip: Bicarbonate of soda helps break down the outer layer of the potatoes, creating a starchy coating that results in an extra-crispy, golden crust when baked.
Cook the potatoes until tender. While they are boiling, preheat the oven to 180°C.
Drain the potatoes and gently shake them in the colander to roughen the edges. Transfer to a baking tray, drizzle with olive oil, season with salt, and bake for 40 minutes, or until golden brown and crispy.
Divide the potatoes between serving bowls and spoon over the taco mince mixture.
Top with grated cheddar cheese, guacamole, sour cream, and sliced spring onions.
Ultimate Taco Mince
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LEVEL:
EASY
SERVES:
4
TOTAL TIME:
30 MINS
PREP TIME:
10 MINS
COOK TIME:
20 MINS
Ultimate Taco Mince
INGREDIENTS
TACO MINCE ONLY:
3 Tbsp olive oil
1 onion, finely chopped
1 kg PnP Ground beef
2 sachets (25g) Old el Paso beef taco seasoning
1 jar (226g) Old el Paso thick ‘n chunky salsa
1 can black beans, drained
1 can whole kernel sweet corn, drained
Salt and pepper, to taste
SPICY SHEET PAN NACHOS:
1 packet lightly salted tortilla chips
1 ½ cups cheddar cheese, grated
⅓ of mince meat mixture
¼ cup pickled sliced jalapenos
To Serve:
Guacamole
Diced tomato and red onion
Fresh coriander
OVEN BAKED TACOS:
4 small white flour tortillas
1 cup cheddar cheese, grated
⅓ of mince meat mixture
To Serve:
Sliced avo
Diced tomato and red onion
LOADED TACO POTATO BOWL:
6 large potatoes, peeled and cubed
1 Tbsp bicarb
Salt, to taste
½ cup cheddar cheese, grated
⅓ of mince meat mixture
To Serve:
Guacamole
Sour cream
Spring onions, sliced
METHOD
TACO MINCE:
1. Heat the olive oil in a large pan over medium heat. Add the onions and sauté until soft and translucent.
2. Add the ground beef, breaking it up gently with a spatula or wooden spoon as it cooks. Continue cooking until the beef is browned.
3. Stir in the taco seasoning and cook for 1–2 minutes, allowing the spices to become fragrant. Add the salsa, beans, and corn, then mix well to combine. Season with salt and pepper to taste.
FOR THE SPICY SHEET PAN NACHOS:
Preheat the oven to 180°C.
Spread the tortilla chips evenly across a large baking tray. Spoon the taco mince mixture over the chips and sprinkle generously with grated cheese. Top with the sliced jalapeños.
Bake for 10 minutes, or until the cheese is melted and bubbling.
To serve, scatter over the chopped tomato and red onion, add dollops of guacamole, and finish with fresh coriander.
OVEN BAKED TACOS:
Preheat the oven to 180°C.
Arrange the tortilla wraps on a large baking tray. Sprinkle each tortilla with grated cheddar cheese, then spoon the taco mince mixture onto one half.
Bake for 10–15 minutes, or until the edges are golden and crisp.
Serve with sliced avocado and a fresh tomato and red onion salsa.
LOADED TACO POTATO BOWL:
Bring a large pot of water to the boil. Add the bicarbonate of soda, followed by the potatoes. *Chef’s Tip: Bicarbonate of soda helps break down the outer layer of the potatoes, creating a starchy coating that results in an extra-crispy, golden crust when baked.
Cook the potatoes until tender. While they are boiling, preheat the oven to 180°C.
Drain the potatoes and gently shake them in the colander to roughen the edges. Transfer to a baking tray, drizzle with olive oil, season with salt, and bake for 40 minutes, or until golden brown and crispy.
Divide the potatoes between serving bowls and spoon over the taco mince mixture.
Top with grated cheddar cheese, guacamole, sour cream, and sliced spring onions.