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Air fryer pasta tacos recipe
Air fryer pasta tacos recipe
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Air-fried Mexican taco pasta bake - cheesy, easy, and delicious!
Ingredients:
  • 24 jumbo pasta shells
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 small red onion, chopped
  • 500g beef mince
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp garlic powder
  • 375g jar medium thick ‘n’ chunky salsa
  • 125g can black beans
  • 1 1/2 tsp Mexican chilli powder
  • 80g (1 cup) grated cheddar
  • 2 tomatoes, diced
  • 1 avocado, diced
  • Fresh coriander sprigs, to serve
  • Lime cheeks, to serve
Instructions:
  • Boil pasta in salted water until just tender, then drain on paper towel-lined tray using a slotted spoon.
  • Heat half of the oil in a large frying pan over medium-high heat. Sauté the onion until softened, for about 5 minutes. Add the mince and cook until browned while breaking it up with a wooden spoon, about 5 minutes. Stir in cumin, coriander, and half of the garlic powder, and cook until fragrant, about 1 minute. Add salsa and beans, season with salt and pepper, then bring to a simmer. Reduce heat to low and let simmer for 15 minutes.
  • Preheat the air fryer to 200C. Mix Mexican chili powder, the rest of the garlic powder, and oil in a large bowl. Add pasta, season with salt and pepper, and toss gently to coat. Fill pasta shells with the mince mixture, sprinkle with cheese, and place 1/3 of them cheese-side up in the air fryer basket. Cook for 5-8 minutes until golden and crispy. Transfer to a serving plate and repeat with the remaining pasta shells.
  • Place a generous amount of diced tomato and avocado on top. Sprinkle with fresh coriander. Serve alongside a dollop of sour cream and lime wedges.

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