Name: Individual nacho cobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 medium bread rolls; 1 tablespoon extra-virgin olive oil, plus 1 tablespoon extra; 2 finely chopped green onions; 250 gram beef mince; 35 gram packet taco seasoning; 250 gram softened cream cheese; 1/2 cup grated smoked cheese; 1/2 x 300g tub light sour cream; 1/2 bunch finely chopped coriander; 1 tablespoon lime juice; chopped tomato, coriander leaves, lime wedges, sweet chilli sauce, sour cream, to serve

Individual nacho cobs

Always a hit at any party, a classic cob loaf is never out of fashion and this moreish Mexican-inspired recipe means you can indulge without sharing - yum!

Skip to Recipe

Makes 6

Prep

15M

Cook

30M

Total

45M

Ingredients

6 medium bread rolls

1 tablespoon extra-virgin olive oil, plus 1 tablespoon extra

2 finely chopped green onions

250 gram beef mince

35 gram packet taco seasoning

250 gram softened cream cheese

1/2 cup grated smoked cheese

1/2 x 300g tub light sour cream

1/2 bunch finely chopped coriander

1 tablespoon lime juice

chopped tomato, coriander leaves, lime wedges, sweet chilli sauce, sour cream, to serve

Method

1.Preheat oven to 180°C.

2.Slice tops from bread rolls. Scoop out bread, leaving a 1.5cm edge. Tear bread into rough pieces, add to bowl and toss with oil. Place on an oven tray with rolls. Bake for 4-5 minutes until golden. Remove bread crisps.

3.Meanwhile, in a large frying pan, heat remaining oil on high. Sauté green onions for 2 minutes. Add beef mince, brown well, for 4-5 minutes, breaking up lumps. Stir taco seasoning through, cook for 1 minute. Cool slightly.

4.Stir cream cheese, smoked cheese, sour cream, coriander and lime juice though. Spoon dip into rolls. Bake for 15-20 minutes until dip has warmed through.

5.Top rolls with chopped tomato and coriander leaves. Accompany lime wedges, sweet chilli sauce and sour cream.

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