200 g packet cheese-flavoured corn chips
½ cup grated mozzarella
1 onion, finely diced
500 g lean beef mince
30 g packet taco seasoning mix
1 ½ cups finely shredded lettuce
2 tomatoes, deseeded and diced
⅓ cup light sour cream
- Preheat oven to 200°C (180°C fan forced). Grease a 23cm fluted, loose-bottom quiche tin. Reserve a small handful of corn chips, then place remaining chips into a food processor. Process until finely crushed. Add the cheese, pulse to combine.
- With the motor running, add 2 tablespoons olive oil and ¼ cup water. Press into base and sides of greased pan. Bake for 15-17 min, or until crust is golden. Set aside to cool slightly.
- Heat 2 teaspoons olive oil in a pan over a medium-high heat. Add onion and mince, cook, breaking up lumps with a spoon, for 5 min. Add taco seasoning and ¾ cup water, and continue cooking for 5-7 min, or until thickened.
- Spoon mince into prepared crust. Top with remaining ingredients. Garnish with sliced red onion, sliced Jalapenos and coriander leaves, if desired. Serve immediately.