Recipes+
Ingredients
Crisp tortilla shells
Method
1.To make crisp tortilla shells, line a deep baking tray with paper towels. Place a large rolling pin on the tray. Heat oil in a large heavy-based deep frying pan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
2.Shallow-fry tortillas, one by one, for 30 seconds each side or until golden. Using tongs, carefully remove tortilla from oil. Working quickly, place tortilla over rolling pin and use tongs to shape into a taco shell. Stand until cool and crisp.
3.Heat 1 tablespoon of the oil in a saucepan over high heat. Add onion, garlic and mince; cook, stirring to break up lumps, for 5 minutes or until mince is browned. Add seasoning and beans; cook and stir for 1 minute or until fragrant.
4.Add ½ cup water and half the parsley; cook and stir for 7 minutes or until mixture thickens.
5.Place avocado, tomato, onion, juice, remaining oil and remaining parsley in a bowl; stir salsa to combine. Divide mince mixture among tortilla shells. Top with salsa, cheese and sour cream.
Make ahead: Cook mince mixture; cool. Freeze in an airtight container for up to 3 months. Try lamb, veal or chicken mince instead of beef. You can use Mexe beans or 4-bean mix instead.
Note
