OLD EL PASO TACO SAUCE MILD RECIPES

Steps:

• Preheat oven to 180◦C conventional (160◦C fan forced). Heat a little oil in a large frying pan over medium heat, add onion and cook until soft. Add chicken mince, stirring with a wooden spoon to break up any lumps, cook for 5 minutes. Stir in zucchini and ¾ of the Enchilada Sauce, reserving remaining sauce for topping. Reduce heat and simmer for a further 2 minutes.
• For warm and soft Tortillas follow on pack instructions.
• Place 2 large spoons of mince mixture into centre of each Tortilla, top with a sprinkle of cheese and fold over to create a tube. Place folded side up in a lightly greased oven proof dish. Repeat with remaining filling, cheese and tortillas. Top with sour cream & drizzle reserved Enchilada Sauce over. Bake for 15-20 minutes until golden and bubbling. Enjoy with a fresh side salad.

Steps:

• Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
• Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
• To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.