• 200g packet cheese-flavoured corn chips
• ½ cup grated mozzarella cheese
• 1 onion, finely diced
• 500g lean beef mince
• 30g packet taco seasoning
• 1½ 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.