Chicken Taco Bake

Ingredients

12 taco shells

1 ½ cups grated cheese

sour cream, to serve

sliced avocado

coriander to serve

Filling

2 Tbsp olive oil

750 g chicken mince

30 g taco seasoning mix

400 g canned crushed tomatoes

4 green spring onions, thinly sliced

¼ cup chopped fresh coriander

Method

1. Arrange shells in a single layer in an oiled, large oven-proof dish (14-cup capacity).
2. Cook in a hot oven (200C) for about 5 minutes, or until lightly golden. Remove.
3. Meanwhile, make filling. Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook, stirring to break up mince, for about 5 minutes, or until changed in colour. Add spice mix. Cook, stirring for 1 minute. Add tomatoes. Bring to boil. Stir in onions and coriander. Remove.
4. Divide filling among hot shells. Sprinkle with cheese. Return dish to hot oven. Cook for about 5 minutes, or until cheese is melted.
5. Serve with sour cream, avocado and fresh coriander sprigs.