These will be popular with the kids and they can easily make their own. See two young cooks, Alice and Emma, cooking them step-by-step on my website.
Burgers
| 500 g | Lean beef, minced (Main) |
| 2 Tbsp | Taco seasoning mix, use up to 3 Tbsp |
| ½ | Red capsicums, seeded and chopped |
| 1 small | Onion, chopped |
Tacos
| 6 | Taco shells, we used Old El Paso Stand 'N Stuff (Main) |
| 2 cups | Lettuce, shredded |
| 1 cup | Cheese, shredded |
| 1 large | Tomato, thinly sliced |
| 1 | Avocado, stoned, peeled and sliced |
| ½ cup | Lite sour cream |
| 1 handful | Coriander leaves, optional, to serve |
| 1 bottle | Taco sauce, or fruit sauce, optional, to drizzle over |
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Directions
- Preheat the oven to 180C.
- Place the mince, taco seasoning, capsicum and onion in a food processor. Cover and whizz until well combined.
- Spoon the mixture into a bowl. Divide into 6 equal portions. Roll each into a ball between your hands.
- Pat into a round about 7cm in diameter and 1.5cm thick.
- Pan-fry in a lightly oiled non-stick frying pan or grill for about 3-4 minutes each side, until cooked.
- Meanwhile, stand the taco shells on an oven tray and heat for about 3 minutes at 180C. Remove to a wooden board.
- Fill each taco shell with shredded lettuce, cheese, a burger, tomato and avocado. Top with sour cream and coriander plus sauce, if using.
