3 great takes on TACOS

INSPIRED WAYS WITH A FAST-FOOD FAVE

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MAKES 8

PREP & COOK 30 MINS

■ 500g beef mince

■ 1 onion, finely chopped

■ 1 small red capsicum, finely chopped

■ 30g packet Lime & Jalapeño Taco Spice Mix

■ 8 Stand 'N Stuff Taco Shells

■ 8 mini tortillas

■ 1 cup refried beans

■ 1 cup Mexican blend shredded cheese

■ 1 baby gem lettuce, shredded

■ 2 small tomatoes, diced

■ 1 Lebanese cucumber, diced

■ Coriander leaves, tomato salsa, sour cream, lime wedges, to serve

1 Heat a lightly oiled, large frying pan over a medium-high heat. Add mince, onion and capsicum. Cook, stirring to break up mince, for about 8 mins, until browned. Add spice mix. Cook, stirring, for 1 min. Stir in ½ cup water. Simmer for 2 mins.

2 Meanwhile, heat taco shells and mini tortillas according to packet directions.

3 Spread each mini tortilla evenly with 1½ tbsp refried beans. Stand warm taco shells on tortillas. Fold up tortillas to stick to sides of taco shells.

4 Fill shells with mince mixture, cheese, lettuce, tomato and cucumber. Serve with coriander, salsa, sour cream and lime wedges.

Sticky Vietnamese Chicken Banh Mi Tacos

MAKES 8

PREP & COOK 45 MINS

■ 2 tbsp hoisin sauce

■ 2 tbsp sweet chilli sauce

■ 2 tbsp soy sauce

■ 2 Lebanese cucumbers