Made with ham, cheese, reduced cream, spinach, chives and eggs, these taco boats are quick to whip up, and even tastier to eat. Ready in less than 30 minutes, they are ideal for an easy lunch or dinner.
I love having a handful of recipes that I know are fast and easy to make. When you've got after school activities or will be home late from work, the last thing you want to do is be in the kitchen for hours on end. Which is why meals like this are perfect! There's hardly any clean-up either, a definite bonus in my books.
If you like the look of these Ham and Cheese Taco Boats, you should also check out my Chicken Fried Rice and Courgette and Feta Fritters. They are perfect for those busy nights when you won't have a lot of time for dinner prep.
- Eggs: As with all my recipes, I used size 7 eggs.
- Tacos: The 'Stand 'N Stuff' tacos provide the boat element, so I recommend using these if you can.
- Cheese: You're welcome to use any cheese you like/have in the fridge.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake.
In a large bowl, mix together the reduced cream, eggs, spinach, ham, cheese and chives. Season well with salt and pepper.
Place the taco boats on a baking tray. Divide the mixture evenly among the boats, then sprinkle extra chives on the top of each one.
Bake for 25 minutes, or until golden and cooked through. Serve with a side salad or as a lunchbox treat.
If you can't source reduced cream, you could swap it for half a cup of pouring cream or milk. Add a splash more milk as required, or even a little Greek yoghurt, until you get a consistency similar to that in the process shots.
Definitely! You might want to try peas, corn, broccoli, other cold cuts of meat or sundried tomatoes. The options are endless!
Yes, wrap your taco boats individually in cling film then store in a bag in the freezer for up to three months. Reheat in the oven or air fryer.
Yes you can! Take a flour tortilla, brush it with a little oil, then press it into a Texas muffin tin. Add your filling then bake as per the instructions in the recipe.
Store any leftovers in an airtight container in the fridge for up to three days. Reheat until piping hot.
These taco boats are super versatile, other ingredients to swap or add could be salami, sun dried tomatoes, mushrooms, broccoli, feta, corn and peas.
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- 1 can reduced cream (230mls)
- 6 eggs
- 70g baby spinach, chopped
- 200g ham, chopped
- 100g cheese, grated
- 1 Tbsp chives, finely chopped
- ½ tsp salt
- ½ tsp pepper
- 8 Taco boats
- Preheat the oven to 180°C fan bake.
- In a large bowl, mix together the reduced cream, eggs, spinach, ham, cheese and chives. Season well with salt and pepper.
- Place the taco boats on a baking tray. Divide the mixture evenly among the boats, then sprinkle extra chives on the top of each one.
- Bake for 25 minutes, or until golden and cooked through. Serve with a side salad or as a lunchbox treat.
These taco boats are super versatile, other ingredients to swap or add could be bacon, salami, sun dried tomatoes, mushrooms, broccoli, feta, corn and peas.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 196mgSodium: 1145mgCarbohydrates: 23gFiber: 4gSugar: 2gProtein: 22g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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