Beef & chorizo hard shell tacos with cheese, tomato salsa & sour cream

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings people

Appliance/Function:

Preheat the oven to 180°C fan bake for the taco shells. Slice the cherry tomatoes in half. Juice the lime. Finely chop the coriander. Add the cherry tomatoes, half the lime juice and half the coriander to a small bowl. Season with salt and pepper and toss to combine.

Heat a large frypan on medium-high heat. Squeeze out the chorizo sausage meat from the sausage casings (or blitz them in a processor/hand blender), and add to the pan along with the beef mince. Use a spatula to break up the chorizo and beef. Leave the chorizo and beef alone (don’t stir it) to sear for 4-5 mins. Once you’ve got some lovely colour going on and it’s starting to smell like hamburgers, give it all a toss, then stir through the chickpeas and cook until the meat is cooked through and nice and charry.

Meanwhile, place the taco shells in the oven for about 5-6 mins, until crisp and warmed through. Add the sour cream to a small bowl and stir it. Set aside.

Add the smoked paprika and remaining coriander to the filling mixture and stir to combine. Season to taste with salt and pepper. Finely slice the lettuce. Grate the cheese.

Fill the taco shells with layers of lettuce, cheese, beef filling and tomato salsa. Top with sour cream and your favourite sauce.