Spicy Potato & Chorizo Taco Bake Recipe

Spicy Potato and Chorizo Taco

This Old El Paso™ recipe makes a delicious Spicy Potato and Chorizo Taco Bake that serves 10. The meal calls for our Stand ‘n Stuff™ Taco Shells, Hot Jalapeños and Hot Taco Sauce – it’s definitely spicy! With plenty of fresh ingredients this meal is a twist on a Mexican favourite.
  • 30 Minutes Total Time
  • Mild Spice Level
  • 14 Ingredients

Ingredients

  • 2 sliced chorizo sausages
  • 1 chopped red onion
  • 1 chopped red capsicum
  • 1 finely chopped clove garlic
  • 1 seeded & chopped long red chilli
  • 2 peeled large potato cut into 1.5cm cubes
  • 400 g can tomatoes
  • 1/2 cup chicken stock (125ml)
  • 1/2 cup washed & finely chopped fresh coriander
  • 1 Old El Paso™ Stand ‘n Stuff™ Taco Shells (10pk)
  • 100 g grated bocconcini
  • 1/4 shredded Iceberg lettuce
  • 1/4 cup Old El Paso™ Hot Jalapeños
  • 1/2 cup Old El Paso™ Hot Taco Sauce

Instructions

  • Heat a little oil in a deep frying pan over a medium heat. Add chorizo and cook for 2-3 minutes or until golden brown. Remove from pan and set aside.
  • Add the onion and capsicum, cook, stirring, for 5 minutes or until onion is softened. Add potato, garlic and chilli to pan, cook for 3 minutes or until potato is golden brown.
  • Add chorizo, tomatoes and stock. Bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has thickened slightly. Stir through coriander.
  • Place Tacos in a baking dish (no need to heat first as they are baked) and fill with chorizo and potato mixture, then sprinkle with bocconcini.
  • Bake at 180◦C conventional (160◦C fan forced) 10 minutes or until cheese melts. Serve in baking dish topped with shredded lettuce, Hot Jalapeños and Hot Taco Sauce.