In a non stick pan heat the oil and brown the beef mince, about 5 to 8 minutes and cook the bacon till browned. Remove and set aside.
Same pan cook the onion and garlic for about 3 to 4 minutes.
Get the roasted tomatoes into a food processor and process into a liquid. Pour into the pan. Add the water, salt, pepper and cook on medium high heat for 5 minutes. Return the mince, add the sugar, passata and cook till done. Add the bacon just before filling the shells.
Cut the cherry tomatoes in half. Place the taco shells into a baking pan and add the beef mince in tomato sauce into each taco shell. Top off with cheese and bake for about 8 minutes until golden brown.
Serve the taco shells while hot with greens (see notes), sour cream and avocado.
Notes
SERVING THE TACOS
Always best served warm with a variety of options:
