For the beef:

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32 tortillas

1.5 tbsp oil

3 garlic cloves (, minced)

2 onion (finely chopped)

630g beef mince

2.75 tbsp tomato paste

⅓ cup water

½ chipotle seasoning packet + 1.5 tsp chipotle seasoning

¼ tsp cayenne pepper

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Toppings:

Shredded cheese

Shredded iceberg lettuce

2 tomatoes, chopped

1 red onion, chopped

fresh coriander, chopped for garnish (leave in a bowl in the fridge and freeze any unused)

Sour cream

hot sauce

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VIDEO AVAILABLE CHECK LINK

1. Preheat oven to 180C/350F. Chop the lettuce finely, dice the tomatoes and red onion then store in a container in the fridge.

2. Heat oil in a large skillet over high heat. Add garlic and onion - cook 2 minutes until golden.

3. Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown.

4. Add Taco Seasonings and cook for 2 minutes until beef is cooked through.

5. Add tomato paste and water. Cook for 1 minute or until water is evaporated and you're left with a juicy not not watery beef filling.

6. Important: save some meat and cheesse for the taco shells that cannot fit in the oven; keep them in a separate container. Place as many taco shells as you can fit in multiple baking pans; any taco shells that can't fit can be left behind to heat later. Fill with taco meat, top with cheese.

7. Bake 5 to 7 minutes until cheese is melted by which time the shells with be crispy.

   For us to serve:

8. Add lettuce, tomatoes and red onion