Taco Cake in Airfryer

Taco Cake in Airfryer

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:

  1. Defrost your veggie mince and mix it with taco seasoning, crushed tomatoes, salsa, and crème fraiche in a bowl. Season with salt to taste.
  2. Mix the chopped vegetables in a bowl.
  3. Combine the grated cheese and crème fraiche to make a simple cheese cream.
  4. Take out the basket of your airfryer and press down a sheet of parchment paper.
  5. 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.
  6. 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.
  7. Place the basket in the airfryer and bake at 175°C (347°F) for 25-30 minutes until everything is nicely browned.
  8. Serve!
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