OLD EL PASO CORN TACO SHELLS X 12 PIECES GR.156

- Heat a little oil in a pan, add and brown a chopped onion and 500 g of minced beef for 10 minutes over high heat, stirring.

- Add 1/2 glass of dry white wine and cook for another 5 minutes or until the wine has almost completely evaporated.

- Pour 100g of Mexican sauce and cook everything for 2-3 minutes, keeping the heat low and stirring.

- Coarsely grate 180 g of Emmentaler or cheddar cheese.

- Wash and dry the crunchy leaves of two lettuce hearts.

- Heat 12 ready-made tacos in the oven at 180°C for 2-3 minutes, placing them on the rack halfway through the oven.

- Fill the tacos with the meat and cheese on top, arrange 3 tacos on each plate, with fresh lettuce leaves as a side dish.