Loaded Hard Tacos

Loaded Hard
​Tacos

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 12 Tacos

What You Need

• 12 x Old El Paso Hard Taco Shells
• 215g Old El Paso Mexican Rice
• 528ml La Costena Mexican Pinto Beans
• Monterey Jack with Jalapenos, shredded (About 1 C)
• Shredded Red Cabbage (Use your Mandolin)
• Shredded Iceberg Lettuce (Shredduce)
• Grape Tomatoes, diced
• 1/4 Yellow Onion, finely diced
• 1 Jalapeno, sliced in to rings
• Pea Shoots
• Nando's Perinaise (Sub Chipotle Mayo)
• Salsa Verde
• Hot Sauce ( I love Valentina Super Hot)

Notes

• You will definitely have some hot components left. If you're able to find a package of hard shell tacos with more than 12, you could probably serve up 15 tacos.
• The garnishes are all recommendations. Top these simple tacos with any assortment of your favourite toppings / garnishes. 

Directions

• Empty the beans in to a small pot set to low heat and cover until service. Stir a couple times as they warm through.
• Prepare the Old El Paso rice according to package directions.
• ASSEMBLY - Get your hard shells set up in a taco holder if you have on available. Start by spooning some of the cooked rice in to the bottom of each shell, followed by a scoop of your Mexican beans. Sprinkle with shredded cheese and a spoon of green salsa. Sprinkle some diced onions followed by some shredded cabbage, shredduce, diced toms, a drizzle of Perinaise, a slice of jalapeno, and finish with pea shoots. ENJOY!
• Any remaining hot components can be packed up in airtight container in the fridge for 4 days. <3

HAPPY VEG