Name: Mexican taco bake
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4-5 servings
Cuisine: Ingredients
Ingredients: 30 ml fresh chillies 573; 1 onion chopped; 500 g beef mince; 410 g mexican chopped tomatoes; 50 g tomato paste; 45-60 ml sugar; salt and freshly ground black pepper; 150 g gouda cheese grated; 3-4 spring onion chopped; 100 baby tomatoes quartered; 1/2 cucumber deseeded and diced; 1 red chilli deseeded and chopped; to serve to serve; 150 ml sour cream

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Ingredients (14)

30 ml	fresh chillies — 573
1	onion — chopped
500 g	beef mince
410 g	mexican chopped tomatoes
50 g	tomato paste
45-60 ml	sugar
	salt and freshly ground black pepper
150 g	gouda cheese — grated

SALSA

3-4	spring onion — chopped
100	baby tomatoes — quartered
1/2	cucumber — deseeded and diced
1	red chilli — deseeded and chopped
	to serve — to serve
150 ml	sour cream

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Method:

1 Heat the oil in a large saucepan, add the onion and
mince and fry until the mince is golden brown. Add the tomatoes, tomato paste
and sugar, lower the heat and simmer until most of the liquid has evaporated.
Season with salt and pepper.

2 Put the taco shells in a large casserole dish.
Divide the mince among the taco shells, sprinkle the grated cheese over and
bake for 5-7 minutes or until the cheese has melted.

3 SALSA Mix all the ingredients.

4 TO SERVE Spoon salsa and dollops of sour cream on
the tacos and serve.