Spicy minced pepper taco shells
easy
25 mins
25 mins
Ingredients
- 375 g mixed minced meat
- 2 TABLESPOONS Olive oil
- 6-8 fresh green pepper panicles (alternatively use 5 teaspoons of pickled green peppercorns)
- 1 package (500 g) tomato pulp in pieces
- 1 package (125 g) Taco Shells
- 1 can(s) (425 ml) Vegetable corn
- 1 glass (156 ml) green olives stuffed with paprika
- 1 Head iceberg lettuce
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
Directions
- 1
Fry the minced meat in hot oil until crispy brown. Wash pepper panicles, peppercorns, except for a few panicles for garnishing, strip from the stalks and crush. Add tomato pulp and green pepper to the minced meat, bring to the boil and let it boil down for ten minutes at medium heat.
- 2
Place taco shells on a baking tray and bake in a preheated oven (electric: 175°C/ gas: level 2) for three minutes. Drain the corn and olives. Cut the olives into slices. Clean and wash iceberg lettuce and cut into thin strips.
- 3
Season the minced sauce with salt and cayenne pepper. Spread 2/3 of the minced mass into the taco shells. Mix the corn, olives and iceberg lettuce and place in the bowls. Spread the rest of the chopping mass on top.
- 4
Arrange filled taco shells on a plate and dust with some cayenne pepper. Serve garnished with the remaining pepper pancakes. Makes three filled taco shells per person.
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