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!
mexican cob loaf



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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