If you enjoy making Mexican tacos at home, from the Old El Paso kit, then you love the flavour of taco seasoning. Although it is included in the kit, it is also a handy packet to buy on its own as it has many more uses than just in tacos. The combination of different spices also jazzes up other meals, which taste as equally as delicious and have a spicy kick. If you have kids who love the flavour of the mince in tacos, they will enjoy these recipes too - hopefully!
Ingredients: 500g chicken mince, 1 egg, 35g packet of mild taco seasoning (salt reduced) and 1/3 cup breadcrumbs, plus extra for rolling.
Combine ingredients in a bowl with your fingers. If it feels too wet, add extra breadcrumbs. Roll a tablespoon-size ball in your hands and then roll them in extra breadcrumbs. Add olive oil to a fry pan and cook until white in the centre and browned on the outside. Serve with dipping sauce on the side.
Heat oil in a fry pan and brown the mince for 5 minutes. Add the taco seasoning and the water and bring to the boil. Simmer for 5 minutes and then add the shallots. Stir for 1 minute then remove from heat. In a small bowl combine the guacamole ingredients. Heat up a large sandwich press and spray with canola oil. On a plate, lay down one jumbo tortilla, then top with a thin layer of meat mixture, guacamole and cheese. Top with another tortilla and slide it into the press for 5 minutes, or until tortilla is browned. Repeat.
Hot Taco Chips
Ingredients: 2 large white potatoes (sliced), 1 Tablespoon of mild taco seasoning, canola spray oil.
Line a baking tray with baking paper and spray the whole sheet with canola oil. Lay down the potato circles all over the sheet. Scatter the taco seasoning over the top of all of the potatoes. Spray over the top with canola oil. Cook for 20 - 30 minutes. Keep checking on them, as the smaller ones can start to burn after too long. This quantity makes a small bowl - double the ingredients for a larger serving.