Garlic butter bolognese crispy taco air fryer recipe

“My most viral recipe, levelled up,” says Christina Kynigos – behind the popular account @veryhungrygreek.

“Tacos filled with bolognese sauce and lashings of cheese, then brushed with garlic butter and air-fried until crispy. A firm family favourite. You can freeze the bolognese, but the tacos are best eaten fresh.”

Garlic butter bolognese crispy taco

Ingredients

(Serves 4, prep 5 minutes, cook 23-25 minutes)

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

1tsp ground black pepper

Pinch of sweetener (or sugar)

8 mini tortilla wraps

200g grated light mozzarella

For the garlic butter:

30g light butter, melted

pinch of dried parsley

Method

1. Mix the garlic butter ingredients together in a small bowl and set aside.

2. Spray a pan with some oil spray, place over a low to medium heat, add the onion and mushrooms and fry for a few minutes to soften, then add the beef mince and fry for a further 3-4 minutes, stirring to brown it all over and break up any clumps.

3. Add the rest of the ingredients apart from the tortilla wraps and mozzarella, mix well and simmer for 8-10 minutes or until the liquid has evaporated.

Healthy Air Fryer Feasts: Fast, Easy, High-Protein Recipes in 30 Mins or Less by Christina Kynigos is published by HQ HarperCollins, priced £20. Photography by Ellis Parrinder. Available now.