The grated cheese we used contains easy melt and traditional mozzarella, cheddar and Romano cheeses. Try adding 1⁄4 cup pickled sliced jalapenos to the cooked filling for a spicy kick.
Ingredients
Method
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
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