Mexican Mince Mini Cob

Rating:

apples-green

Created by:

QAST, Highfields State School
Serves:
18
Prep time:
40 mins

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

  1. Brown mince, draining any excess liquid/oil. Return to medium heat and add the taco seasoning. Mix to coat all the mince.
  2. Add tomatoes, bring to the boil and turn heat down to a simmer until tomatoes break down.
  3. Add frozen vegetables and cook until vegetables soften slightly. Turn off heat and let cool.
  4. Cut the tops off the rolls and push the soft bread into the sides and bottom of the roll making a thick case.
  5. Once cooled, add the mince mixture to the rolls, filling to the top but not over filling. Sprinkle 1 tbsp grated cheese on top.
  6. 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.
This recipe was an entrant in the 2023 Recipe of the Year competition which is funded by the Queensland Government through Health and Wellbeing Queensland. Health and Wellbeing Queensland

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