Nacho cob loaf

Preheat oven to moderate, 180° C.

Slice tops from 6 medium bread rolls. Scoop out bread, leaving a 1.5cm edge. Tear bread into rough pieces, add to bowl and toss with 1 tbsp extra-virgin olive oil. Place on an oven tray with rolls. Bake 4-5 mins until golden. Remove bread crisps.

Meanwhile, in a large frying pan heat 1 tbsp extra-virgin oil on high. Saute 2 nely chopped green onions 2 mins. Add 250g beef mince, brown well, 4-5 mins, breaking up lumps. Stir 35g packet taco seasoning through, cook 1 min. Cool slightly.

Stir 250g softened cream cheese, ½ cup grated smoked cheese, ½ x 300g tub light sour cream, ½ bunch finely chopped coriander and 1 tbsp lime juice though.

Spoon into rolls. Bake 15-20 mins until dip has warmed through.

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