CRISPY TORTILLA BEEF MEXICAN TACO BOWLS

Taco Mince

1. Heat a drizzle of oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the beef mince and cook for 5-6 minutes, breaking it up with a wooden spoon, until browned and cooked through.
3. Stir through the tomato paste, water and taco seasoning (or homemade spice mix). Simmer for 2-3 minutes until the sauce thickens slightly and coats the mince. Season to taste with salt and pepper and set aside until ready to serve.

Taco Bowls

1. For the crispy taco bowls, preheat your oven to 180°C. Lightly brush both sides of the tortillas with oil. Place 6 oven-safe bowls that are slightly smaller than the tortillas on an oven tray. Drape a tortilla inside of each bowl and arrange the edges of the tortillas to neatly sit in the bowl with an even wave shape around the edges. Bake for 8-10 minutes, until crispy and golden brown. Leave to cool for 5 minutes before removing the taco shells from the bowls.
2. Brush the LeaderBrand Sweetcorn with oil and grill in a hot pan for a few minutes each side until charred in spots. Remove from the pan and slice the kernels from the cob once cool enough to handle.
3. Mash the avocados in a bowl with lime juice and generously season with salt and pepper.
4. Combine the cooked rice, black beans and chopped coriander in a bowl with salt and pepper.
5. Toss the LeaderBrand Mexican Salad with the included Mexican Dressing.
6. To assemble, fill each bowl with the rice and black bean mixture. Top with taco mince, LeaderBrand Mexican Salad, charred corn, diced tomato and guacamole.
7. Garnish with extra coriander leaves and serve with lime wedges. Serve immediately so the bowls stay crispy.

Taco Mince

• 1 onion, diced
• 2 cloves garlic, minced
• 500g beef mince
• ¼ cup tomato paste
• 3 tbsp water
• 30g store-bought taco seasoning or 1 tsp each: garlic powder, onion powder, dried oregano, and chilli powder, plus 2 tsp each: ground cumin and paprika

Taco Bowls

• 1 bag LeaderBrand Mexican Salad
• 1 cob LeaderBrand Sweetcorn
• 6 medium-large tortillas
• 2 ripe avocados
• juice of half a lime, plus wedges to serve
• 1 ½ cups cooked rice
• 1 x 400g tin black beans, rinsed and drained
• 2 tbsp chopped coriander leaves, plus extra leaves to garnish
• 2 tomatoes, diced