On the table in 15 minutes: lamb tacos
1 tablespoon oil
3 cups (560g) chopped cooked lamb
295g taco kit
½ cup water
1 cup shredded lettuce
2 tomatoes, chopped
1 cup (60g) grated tasty cheese
1 avocado, seeded, peeled and chopped
Sour cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C.
2. Heat oil in a large frying pan on medium. Add lamb and cook, stirring, for 1 minute.
3. Stir in sachet of taco flavour base and water. Bring to boil. Reduce heat and simmer for 2-3 minutes, until thickened.
4. Meanwhile, warm taco shells according to packet directions. Fill shells with lamb mixture, taco sauce (from kit), lettuce, tomato, cheese, avocado and a little sour cream.
Tips: If desired, use prepared avocado dip in place of chopped avocado.