Slow cooker bolognaise
These baked tacos are made using leftovers from our Slow Cooker Bolognaise recipe. Make a big batch of this base recipe first, then freeze or twist the leftovers to make these tasty baked tacos.
Try these spicy Mexican baked tacos for a cosy meal. The recipe uses up our leftover slow cooker bolognaise.
4
15m
Note: + 5 mins cooling time
25m
Preheat oven to 180°C. Heat a large frying pan over medium-high heat. Add the bolognaise and cook, stirring, for 3 mins or until heated through. Add Mexican seasoning and cook for 1 min or until aromatic. Add the beans and capsicum and stir to combine. Season. Cook for 2-3 mins or until the mixture is heated through. Set aside for 5 mins to cool slightly.
Divide mince mixture evenly among the tortillas. Fold the tortillas over to enclose the filling and arrange upright in a large baking dish. Pour over the passata and sprinkle with cheddar. Bake for 12-15 mins or until the cheddar melts and the tortillas are golden.
Sprinkle the tacos with chilli and coriander. Drizzle with sour cream.
Serve with lime wedges
Swap me: For some added spice, swap the passata for Mexican salsa.
These baked tacos are made using leftovers from our Slow Cooker Bolognaise recipe. Make a big batch of this base recipe first, then freeze or twist the leftovers to make these tasty baked tacos.
Energy: 3188kJ/763 Cals (37%)
Protein: 48g (96%)
Fat: 35g (50%)
Sat fat: 15g (63%)
Carb: 56g (18%)
Sugar: 17g (19%)
Fibre: 13g (43%)
Sodium: 1731mg (87%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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