October 26, 2015
4 hrs 15 mins
1kg lean mince
1 to 1 ½ cups breadcrumbs
½ jar taco sauce (I used hot but you can use mild if you don’t like too much heat)
1 pkt taco seasoning
1 tablespoon Worcestershire sauce
2 tablespoons BBQ sauce
Season with garlic & herb salt (optional)
10 to 12 asparagus spears
2 cheese slices or ½ cup grated cheese
Or you can fill it with anything you like, whatever you have at hand.
1Combine all ingredients (except asparagus & cheese) in a mixing bowl until well combined.
2Lay out a sheet of baking paper and put mince mixture on top, shaping it into a flat rectangle.
3Lay asparagus spears in the middle, pop the cheese on top of the asparagus and roll up into a log shape.
4Pop into SC lined with foil (for easy removal later) and cook on low for 4 to 6 hours depending on your SC.
Submitted by Lynn Hastie
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