![Baked BOLD Tacos with Pork and Beef Mince](https://brandsitesplatform-res.cloudinary.com/image/fetch/w_1540,c_scale,q_auto:eco,f_auto,fl_lossy,dpr_1.0,e_sharpen:85/https://assets.brandplatform.generalmills.com%2F-%2Fmedia%2Fproject%2Fgmi%2Foldelpaso%2Foldelpaso-au%2Foepp%2Frecipes%2Fimages%2Fbaked-bold-tacos-with-pork-and-beef-mince_hero.jpg%3Fw%3D800%26rev%3Dd5cf6d3f258947d792308dfc48278491 1540w)
Pork and Beef Mince Baked Tacos
Total Time
30 Minutes
Spice Level
Mild
Ingredients
10
Ingredient List
- Old El Paso™ Stand ‘N Stuff™ BOLD Nacho Cheese Taco Kit
- 2 tablespoons olive oil
- 1 medium brown onion, thinly sliced into rings
- 1 clove garlic, crushed
- 500g lean pork and beef mince
- 250g cherry tomatoes, halved
- 60g or 2 handfuls baby spinach
- 1 1/2 cups grated mozzarella cheese
- 40g feta, crumbled
- Old El Paso™ Green Jalapenos, to serve
Preparation
- Place 1 tablespoon of Taco Spice Mix into a medium bowl. Add the onion rings and toss to coat. Heat half the oil in a large frying pan until hot. Cook the onion rings on medium heat for 5 minutes, stirring constantly until golden and slightly crispy. Remove the onion rings with a slotted spoon into a bowl and set aside.
- Add crushed garlic and remaining Taco Spice Mix to pork and beef mince and mix through to distribute evenly. Heat remaining oil in frying pan and add mince, stirring with a wooden spoon to break up any lumps, cook for 5 minutes. Add the tomatoes and ½ cup water and simmer for 2 minutes, or until sauce thickens and the tomatoes are soft.
- Fill the BOLD Taco Shells with the mince mixture, baby spinach and cheeses. Place the shells in a baking dish and bake for 5 minutes until cheese has melted and shells are crispy.
- Serve topped with Mild Taco Sauce, fried onions and jalapenos.