Garlic Butter Bolognese Tacos Recipe

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “Tacos filled with bolognese sauce and lashings of cheese, then brushed with garlic butter and air-fried until crispy. You can freeze the bolognese, but the tacos are best eaten fresh.” Garlic butter bolognese crispy taco Serves: 4 Prep time: 5 minutes | Cook time: 23-25 minutes Ingredients: Non-stick cooking spray 1 onion, finely diced 6 chestnut mushrooms, finely diced 500g lean beef mince 2 beef stock cubes, dissolved in 250ml boiling water 500g passata 1 heaped tsp dried mixed herbs Pinch of garlic granules 1 tsp ground black pepper Pinch of sweetener 8 mini tortilla wraps 200g grated light mozzarella For the garlic butter: 30g light butter, melted Pinch of dried parsley ½ tsp garlic granules Method: open image in gallery Your guide to quick, healthy meals that don’t skimp on satisfaction 1. Mix the garlic butter ingredients together in a small bowl and set aside. Add the mozzarella, fold over, then brush with the garlic butter and air-fry at 200C for 3-4 minutes.