Mexican beef tacos

Makes

12

Ingredients

• 12 (135g packet) taco shells
• 2 teaspoons olive oil
• 500g lean beef mince
• 1 1/2 cups (375g jar) thick 'n' chunky tomato salsa
• 1 OXO beef stock cube
• 4 iceberg lettuce leaves, shredded
• 1/2 cup grated tasty cheese

Method

1. Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
3. Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
4. Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.

Notes

• For a spicy 'adult' version, add 1 teaspoon Mexican chilli powder with the stock in step 3.
• Heating taco shells: Leaving the provided 'wedge' in the centre of taco shells when placing them on a baking tray helps maintain the taco shells' shape during heating. Once shells are hot, carefully remove the 'wedge' before filling and serving.