Prep Time : 0:10 | Cook Time : 0:22 | Total Time : 0:32 | Serving : 12 person.

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 Massel beef style stock cube

• 4 iceberg lettuce leaves, shredded

• 1/2 cup grated tasty cheese

Method

• Step 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.

• Step 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.

• Step 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.

• Step 4

  Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.