Filled taco shells

Name: Filled taco shells
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 200 g Iceberg lettuce; 100 g Vegetable maize (canned); 1 red pepper (150-200 g); 1 small onion; 75 g medieval Gouda cheese; 60 g (100 g) Tomato-Chili-Sauce 1 package Taco Dinner (content 6 taco shells = 70 g); 2-3 TABLESPOONS Fresh cream; 7-10 Tbsp Cayenne pepper or ground chili; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

200 g Iceberg lettuce
100 g Vegetable maize (canned)
1 red pepper (150-200 g)
1 small onion
75 g medieval Gouda cheese
60 g (100 g) Tomato-Chili-Sauce 1 package Taco Dinner (content 6 taco shells = 70 g)
2-3 TABLESPOONS Fresh cream
7-10 Tbsp Cayenne pepper or ground chili
7-10 Tbsp Parsley

Directions

1
Clean, wash and drain the iceberg lettuce. Cut lettuce into strips. Drain the corn. Clean, wash, dab dry and dice the peppers. Peel onion and cut into fine slices. Grate cheese roughly.
2
Put salad, corn, peppers, onion and cheese in a bowl and mix with the salsa sauce. Place taco shells on a baking tray and bake in a preheated oven (electric cooker: 175°C/ gas: level 2) for 5-10 minutes until crispy. Spread the filling into the taco shells and add a dash of crème fraîche to each. Sprinkle with cayenne pepper or chilli powder and arrange on a plate. Serve immediately garnished with parsley
3
Preparation time 20-25 minutes