Crispy Basket Tacos

Crispy Basket Tacos

Ingredients
6 flour tortillas
1 tbsp olive oil, sub with cooking spray
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 green bell pepper, cut into cubes
500g beef mince
1 tomato, pureed
1 1/2 tsp smoked paprika
1 1/2 tsp cumin powder
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp chilli powder
Salt, to taste
400g corn kernels, to serve
400g black beans, to serve
1 head iceberg lettuce, chopped to serve
Tomato salsa, to serve
Guacamole, to serve
Sour cream, to serve

Method
To make the tortilla bowls
Preheat oven to 190C. Brush both sides of a tortilla with olive oil. Press the tortilla into an oven-safe bowl. Pinch the edges of the tortilla and create folds, following the rim of your bowl. Place the bowl on a baking tray.

Bake for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don’t brown too quickly.) Allow to cool to room temperature before filling, the shells will crisp up more as it cools.

Taco mince
Heat the olive oil in a large pan over medium-high heat. Fry onion, garlic, and green pepper for 5 minutes. Add the beef mince and spices, and cook, till browned. Cook for 1 minute. Mix in the pureed tomato. Stir, then bring to a gentle simmer.

Assemble
Add chopped lettuce, taco mince mixture, corn, black beans, salsa, sour cream, and guacamole to the tortilla bowl. Serve immediately. Enjoy!