Cheesy shell tacos
serves / 4 prep / 10 minutes cook / 20 minutes
165g (1 1⁄4 cups) grated parmesan
65g (3⁄4 cup) shredded cheddar
1 tbsp olive oil
1 small red onion, finely chopped
1 chorizo, finely chopped 400g beef mince
11⁄2 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)
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 1⁄4-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. Heat the oil in a frying pan over medium heat. Cook the onion, stirring, for 2-3 minutes. Add the chorizo and cook, stirring, for 3 minutes or until golden. Add mince and cook, breaking up any lumps, for 3-5 minutes. 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.