Regular Taco Shells

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  • 6-8
  • 10 min
  • 13 min

Ingredients

  • 6 - 8 Mission Regular Taco Shells
  • 2 tbsp olive oil
  • 500g rump steak, thinly sliced
  • 1 small onion, thinly sliced
  • 1 clove garlic, crushed
  • 100g bacon, diced
  • 250g chorizo, sliced & halved
  • 1 small red capsicum, thinly sliced
  • 3 green chillies, sliced (optional)
  • 3 tomatoes, diced
  • ¼ cup continental parsley leaves
  • salt & pepper 

Instructions

 

1. Heat half the oil in a frying pan over medium to high heat. Add half the beef and cook for 1 to 2 minutes or until beef is browned. Repeat with remaining beef. Remove and set aside.

2. Heat the remaining oil. Add the onion and garlic and cook for 3 minutes or until softened. Add the bacon, chorizo, capsicum and chilli and cook for 3 minutes. Add tomato and simmer for 3 minutes. Stir through beef and its juices.

3. Warm tacos in 180°C oven for 5 minutes. Fill with meat mixture and parsley and serve.

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Regular Taco Shells Preparation Time: 10 min Total time: 10 min Serves 6-8 Ingredients: 6 - 8 Mission Regular Taco Shells 2 tbsp olive oil 500g rump steak, thinly sliced 1 small onion, thinly sliced 1 clove garlic, crushed 100g bacon, diced 250g chorizo, sliced & halved 1 small red capsicum, thinly sliced 3 green chillies, sliced (optional) 3 tomatoes, diced ¼ cup continental parsley leaves salt & pepper  Instructions:

 

1. Heat half the oil in a frying pan over medium to high heat. Add half the beef and cook for 1 to 2 minutes or until beef is browned. Repeat with remaining beef. Remove and set aside.

2. Heat the remaining oil. Add the onion and garlic and cook for 3 minutes or until softened. Add the bacon, chorizo, capsicum and chilli and cook for 3 minutes. Add tomato and simmer for 3 minutes. Stir through beef and its juices.

3. Warm tacos in 180°C oven for 5 minutes. Fill with meat mixture and parsley and serve.
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