4 medium zucchini (600g), trimmed, halved lengthways
500g beef mince
120g sachet One Night in Mexico Spice Stir-In Seasoning
420g can Mexican salsa chilli beans
1 cup Perfect Bakes shredded cheese
2 green spring onions, finely chopped
1 small tomato, deseeded, finely chopped
½ avocado, finely chopped
Place zucchini in a rectangular, shallow microwave-safe dish. Cover with damp absorbent kitchen paper. Microwave on high for 4 to 5 minutes or until tender. Remove. Drain.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.
Reduce heat to medium. Stir in seasoning and ¹∕³ cup water. Gently boil, stirring for about 3 minutes, or until thick. Season with salt and pepper. Remove from heat.
Spread beans over the base of an oven-proof dish (12-cup capacity x 6cm deep). Place zucchini, side-by-side over top. Spoon over mince mixture. Sprinkle with cheese.
Cook in a hot oven (200C) for about 8 minutes, or until cheese is melted. Remove.
Serve sprinkled with onions, tomato and avocado.