Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 1 large sized potato (e.g. Rooster potatoes) (approximately 150 g)
  • 1 red onion
  • 1 clove garlic
  • 1 green pepper
  • bunch coriander
  • 8 hard taco shells
  • salt and pepper
  • 1 tbsp smoked paprika
  • 100 g beef or lamb mince
  • 50 g grated cheese, manchego
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Cooking time: 15 MIN

These oven-baked tacos are always a hit when feeding a crowd at a party. This version is made with veggie minced meat and some yummy melted cheese.

  1. Preheat the oven to 200°C (Gas 6). Wash the potato and cut into very small cubes. Finely chop the onion, garlic, green pepper, and coriander.
  2. Heat a heavy bottom pan with butter and sauté the red onion and garlic until the onion is translucent. Add the potatoes and green pepper and sauté for 15 minutes until the potatoes are tender and crispy. Season with salt, pepper, smoked paprika and chopped coriander.
  3. Add the minced meat and continue to sauté for 8 minutes.
  4. Arrange the taco shells in an ovenproof dish and fill with the potato mixture. Add the remaining mixture next to the shells. Sprinkle with olive oil and manchego. Place in the oven for 10-15 minutes until the cheese is melted.
  5. Remove from the oven and serve with tomato salsa.

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