1.To make taco filling, heat oil in a large frying pan; cook onion and garlic, stirring, until onion softens. Add beef; cook, stirring to break up lumps with the back of a spoon, for 5 minutes or until browned. Stir in seasoning mix, tomatoes, paste and stock; bring to the boil. Reduce heat; simmer, for 15 minutes or until thickened. Season to taste. Cool. (Makes 3½ cups.)
2.Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker (see tips). Wrap tortillas in paper towel; reheat in the microwave on HIGH (100%) for 40 seconds. Keep warm in a clean tea towel. (Heating the tortillas will make them more pliable and prevents them from tearing.) Line prepared holes with tortillas, pressing into base and side.
3.Spoon ⅓ cup taco filling and 1 tablespoon cheese into each tortilla case. Close lid; cook for 8 minutes or until cheese is golden. Remove taco pies; transfer to a wire rack. Repeat with remaining tortillas, taco filling and cheese to make 10 in total.
4.Top pies with cabbage, tomato, guacamole and sour cream. Serve with coriander and lime wedges.
You can also use larger tortillas and cut to size using the pastry cutter provided. If you like a kick to your tacos, add a pinch of chilli flakes. The taco filling will keep frozen for up to 3 months. Thaw in fridge overnight before using.