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Cheesy shell tacos

SERVES 4 // Prep 10 mins // Cook 20 mins INGREDIENTS

165g (1 1/4 cups) grated parmesan 65g (3/4 cup) shredded cheddar 1 tablespoon olive oil 1 small red onion, finely chopped 1 chorizo, finely chopped 400g beef mince 11/2 tablespoon Mexican spice mix 425g can mexe beans, drained 40g mixed salad leaves 50g snow pea sprouts, trimmed 1 Lebanese cucumber, halved lengthways, coarsely chopped 1 avocado, finely chopped 1 tomato, finely chopped Sour cream, to serve Fresh coriander leaves, to serve (optional)

METHOD Step 1

Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Combine parmesan and cheddar in a bowl. Place two 1⁄4cupfuls of cheese mixture on a prepared tray. Use a spoon to spread the mixture into two 16cm-wide discs. Repeat on the remaining tray. Bake for 12-13 minutes or until golden.

Step 2

Carefully lift the warm cheese discs off the tray and drape over a rolling pin for 5 minutes or until cool. Repeat with the remaining cheese mixture to make 8 tacos.

Step 3

Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion, stirring, for 2-3 minutes or until softened. Add the chorizo and cook, stirring, for 3 minutes or until golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 3-5 minutes or until browned. Add the spice mix and beans and stir for 1-2 minutes, until aromatic.

Step 4

Fill the tacos with salad leaves, sprouts, mince mixture, cucumber, avocado and tomato. Top with sour cream and coriander, if you like.