Baked Soft Tacos
Cherie Metcalfe
Soft tacos loaded with flavour, baked until perfectly golden and gooey. They’re easy to prep, fun to eat, and guaranteed to become a new weeknight favourite.
Ingredients
- 10 soft tacos
- 500g beef mince
- 1 can black beans
- 1 cup corn kernels
- 2 tbsp Blow My Coals
- 1 ½ cup grated cheese
- 1 avocado
- ¼ cup sour cream
- 2 tomatoes
- Red onion (optional)
- Jalapenos (optional)
- Oil
- Mayo
Directions
- Preheat the oven to 180°C.
Heat a drizzle of oil in a frying pan over medium-high heat. Add the beef mince and cook for 5 to 6 minutes, breaking it up with a wooden spoon until browned.
- Drain and rinse the black beans, then add them to the pan along with the corn. Sprinkle over Blow My Coals seasoning and cook for another 2 to 3 minutes to let the flavours mingle.
- Spread a thin layer of mayo on each tortilla. This helps everything stick together once folded. Spoon a little of the mince mixture onto one half of each tortilla, top with cheese, then fold over to form a flat taco.
- Arrange the folded tortillas on a lined baking tray. Drizzle lightly with oil and sprinkle with any remaining cheese. Bake for 15 to 18 minutes or until golden and the cheese has melted.
- Meanwhile, dice the tomatoes and slice the avocado and red onion if using.
- To serve, dollop each taco with sour cream and scatter over the tomato, avocado and red onion.
- Crispy, cheesy, smoky and full of flavour. Taco night sorted.
