Cheesy shell tacos

WRAP your favourite Mexican meal in crisp, cheesy shells with this tasty taco twist.

SERVES: 4 PREP: 10 minutes COOK: 20 minutes

Ingredients

165g (1¼ cups) grated parmesan

65g (¾ cup) shredded cheddar

1 tbsp olive oil

1 small red onion, finely chopped

1 chorizo, finely chopped

400g beef mince

1½ tbsp 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

1. Preheat oven to 180C/160C fanforced. Line 2 large baking trays with baking paper. Combine parmesan and cheddar in a bowl. Place two ¼-cupfuls 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.

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.

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.

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