Imagine a taco cake with tortilla, topped with a crispy layer of nacho chips. It’s not only wonderfully delicious but also conveniently cooked in an airfryer.
Serves 4 portions
Ingredients:
- 500 g veggie mince
- 1 pack taco seasoning
- 4 dl crushed tomatoes
- 1 jar ready-made salsa
- 1 dl crème fraiche, e.g., soy- or oat-based
- Salt
- chopped lettuce
- 1 red bell pepper, finely chopped
- 1 small can of corn
- 1 red onion, finely chopped
- 1 jar pickled jalapeños, finely chopped
Cheese Cream
- 2 dl grated cheese, e.g., plant-based
- 2 dl crème fraîche, e.g., soy- or oat-based
- 5 large tortilla breads
- 2 handfuls of nacho chips
Instructions:
- Defrost your veggie mince and mix it with taco seasoning, crushed tomatoes, salsa, and crème fraiche in a bowl. Season with salt to taste.
- Mix the chopped vegetables in a bowl.
- Combine the grated cheese and crème fraiche to make a simple cheese cream.
- Take out the basket of your airfryer and press down a sheet of parchment paper.
- Place a tortilla at the bottom and spread a fifth of the mince mixture over the tortilla. Sprinkle over a fifth of the chopped vegetables and finish with a few dabs of cheese cream. Add the next tortilla. Now layer tortilla, mince, vegetables, and cheese cream until you reach the last tortilla.
- Spread the remaining mince mixture. Lightly crush the nacho chips and sprinkle over the mince. Distribute the last of the chopped vegetables and cheese cream on top.
- Place the basket in the airfryer and bake at 175°C (347°F) for 25-30 minutes until everything is nicely browned.
- Serve!