Tacos come in many variations with both soft and crunchy tortillas available to buy in boat, pocket, and shell shapes.
But no matter how they’re served, it can be difficult to keep the base hot when loading them up with meat and cold toppings like salsa, cream, and guacamole.
Mum-of-three turned Laura Fuentes has overcome this obstacle with one simple remedy – to bake the tortillas after they’ve been filled.
Sharing her recipe on her cooking blog, the entrepreneur claimed: “I like simple and delicious meals that can be put together quickly with easy-to-find real food ingredients.
“This easy taco night recipe for baked tacos will let you eat nice, warm tacos at the same time as the rest of your family!”
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Method
Preheat the oven to 190C and position the oven rack in the middle of the oven. Laura warned that if it’s too high the tacos could get too toasty.
Next, cook the meat or beans with homemade taco seasoning on a skillet over medium heat. Once cooked, turn off the heat and set aside.
The seasoning can be made from one tablespoon of chilli powder, one and a half teaspoons of ground cumin, one teaspoon sea salt, one teaspoon of ground black pepper, half a teaspoon of ground paprika, one-quarter of a teaspoon of garlic powder and equal parts (one-quarter of a teaspoon) onion powder, crushed red pepper flakes, and lastly, dried oregano.
In an oven-safe baking dish, line up 12-14 hard taco shells. Stand the taco shells up so they are easier to fill with the cooked meat and layer of cheese.
Place the taco platter in the oven for 10-12 minutes. After this time, the taco shells should be crispy and ready to be removed from the oven.
Begin stuffing the tacos with the remaining ingredients assembly-line style: add shredded lettuce, tomatoes, salsa, guacamole, more cheese, and sour cream.
Once the remaining tacos have been stuffed, take the entire platter to the table, distribute tacos and enjoy them hot at once.