Mexican Nacho Bowls

Preheat the oven to 200°C (fan bake). Grease jumbo muffin tins. Heat taco tortillas in the microwave for 10 seconds to soften. Brush one side of each taco lightly with oil and push the un-oiled taco side into the muffin tins. Bake for 5-8 minutes until edges are crispy. During cooking the tacos may puff up. Push them down into the muffin tin when baked. Transfer to a wire rack to cool. Repeat with remaining tacos.

Heat a dash of oil in a frying pan. Add onion and garlic and cook over a medium heat until onion starts to soften. Increase the heat and add the mince. Brown the meat, breaking up the mince with a fork if necessary. Pour over HEINZ [SERIOUSLY] GOOD™ Spicy Nachos Simmer Sauce. Stir while bringing the sauce to near boiling. Add Wattie's Black Beans and continue cooking with the lid off for 15-20 minutes until the mince is cooked and sauce thick.

Corn and Tomato Salsa: Cook frozen corn according to packet directions. Cool. Mix all the ingredients together.

To assemble: Place a bed of shredded lettuce in the base of the taco cup. Spoon nacho mix over half of the lettuce. Place a spoonful of tomato and corn salsa on the remaining lettuce bed. Top with slices of avocado and a little grated cheese.