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Mexican Mince Mini Cob
Rating:
Created by:
QAST, Highfields State School
Serves:
18
Prep time:
40 mins
- Chrissy Buzzard
Category:
Tags:
Ingredients
1tbspoil
1kglean beef mince
300gmixed frozen vegetables
1400g tin of diced Italian tomatoes
135g packet of taco seasoning mix
18crusty, whole meal bread rolls
18tbsplight, grated cheese
Method
- Brown mince, draining any excess liquid/oil. Return to medium heat and add the taco seasoning. Mix to coat all the mince.
- Add tomatoes, bring to the boil and turn heat down to a simmer until tomatoes break down.
- Add frozen vegetables and cook until vegetables soften slightly. Turn off heat and let cool.
- Cut the tops off the rolls and push the soft bread into the sides and bottom of the roll making a thick case.
- Once cooled, add the mince mixture to the rolls, filling to the top but not over filling. Sprinkle 1 tbsp grated cheese on top.
- If fresh, place in a preheated oven at 180°C for 5 minutes. If heating from frozen, place in the oven for 10 - 15 minutes.
Recipe description
A super easy and yummy Mexican Mince that is full of flavour and filled with lean beef and vegetables. The children like that the bread roll is like a bowl.
Variations
- Add any in-season or frozen vegetables you have on hand.
- Beef mince can be substituted for pork mince, or make it vegetarian using a 4-bean mix as the base. This mixture can then be used for recipes like burritos and tacos.
- The assembled cobs, along with the mince mixture, can be frozen for up to 3 months.
