Garlic bread bolognese tacos
Serves 4
Directions
- 1Fry the onion and mushrooms in low calorie spray for a few minutes to soften.
- 2Add the beef mince and fry for a further 3-4 mins.
- 3Add the rest of the ingredients (apart from the wrap, cheese & garlic butter) and 250ml of boiling water.
- 4Mix well and simmer for 8-10 minutes or until the water has evaporated.
- 5Let the sauce cool before filling the tacos.
- 6Add the cheese.
- 7Fold over the tacos.
- 8Brush with garlic butter.
- 9Air fry on 200C for 4-6 mins.
Ingredients
- 500 g lean beef mince
- 1 onion, finely diced
- 6 chestnut mushrooms, finely diced
- 2 beef oxo stock cubes
- 500 g passata
- 1 heaped tsp mixed herbs
- 1 pinch garlic granules
- 1 tsp black pepper
- 1 pinch sugar
- 1 bay leaf
- 8 mini tortilla tacos
- 200 g reduced-fat mozzarella
- 30 g melted light butter
- 1 pinch dried parsley
- 0.5 tsp garlic granules
Equipment
air fryerlow calorie spray
Tips
- For both sides of the taco to be crispy, brush garlic butter over both sides and air fry each side for 4-6 mins!
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