12 mini Stand ‘N’ Stuff taco shells
1 1⁄2 cups grated Perfect Italiano
4 Cheese Melt
Sour cream, sliced avocado and coriander sprigs, to serve
2 tblsps olive oil
750g chicken mince
30g sachet taco spice mix
400g can crushed tomatoes
4 green spring onions,thinly sliced
1⁄4 cup chopped fresh coriander
Arrange shells in a single layer in an oiled, large oven-proof dish (14-cup capacity).
Cook in a hot oven (200C) for about 5 minutes, or until lightly golden. Remove.
Meanwhile, make filling. Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook, stirring to break up mince, for about 5 minutes, or until changed in colour. Add spice mix. Cook, stirring for 1 minute. Add tomatoes. Bring to boil. Stir in onions and coriander. Remove.
Divide filling among hot shells. Sprinkle with cheese. Return dish to hot oven. Cook for about 5 minutes, or until cheese is melted.
Serve with sour cream, avocado and fresh coriander sprigs.
This recipe originally appeared on New Idea Food