1

Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.

2

Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

3

Add salsa and stir to combine. Crumble stock over mince mixture. Add ¼ cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.

4

Spoon 2 ½ tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.