Mini Mexican Tacos
With “Mini Mexican Tacos”, enjoy the new rich and favorable taste with the delicious avocado salad.
24 pieces of Tortilla Bread; cut into small circles
½ cup of Goody Sliced Green Olives
½ cup of Goody Red Kidney Beans, drained
3 Tbsps Olive Oil
½ kg Beef Meat, minced
1 pack of Taco Seasoning
½ cup of Mexican Sauce
1 cup of Cheddar Cheese, grated
Avocado Salad Ingredients:
4 medium Avocados, mashed using a fork
1 medium Onion, finely minced
1 large Tomato, finely minced
2 small Lemons
4 Tbsps Labneh
- Heat the oven at 200o
- Heat the oil over medium heat, and then fry the meat for 20 minutes or until it is completely cooked. Afterwards, add the Taco spices, the Mexican sauce in addition to the olives and red kidney beans; stir the mixture for 8 minutes and then set it aside.
- Place the bread circles upside down on the oven wire rack and fix them in place using tin foil in order to take the shape of a semi-circle taco; leave them for 7 minutes and then take them out of the oven and leave them aside. Put a spoon of the meat filling in each bread piece with a little cheddar cheese until the amount runs out. Place them in the oven over low heat for 5 minutes until the cheese melts and the taco becomes crispy.
- Mix together the salad ingredients except the Labneh; garnish each taco with the salad and the Labneh and place them on the serving dish. Have a nice meal!