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!

  • 15 mins preparation
  • 30 mins cooking
  • Makes 6
  • Print


Individual nacho cobs
  • 6 medium bread rolls
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon extra
  • 2 finely chopped green onions
  • 250 gram beef mince
  • 35 gram packet taco seasoning
  • 250 gram softened cream cheese
  • 1/2 cup grated smoked cheese
  • 1/2 x 300g tub light sour cream
  • 1/2 bunch finely chopped coriander
  • 1 tablespoon lime juice
  • chopped tomato, coriander leaves, lime wedges, sweet chilli sauce, sour cream, to serve


Individual nacho cobs
  • 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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