Heat the oil in a large frying pan over a medium heat. Add the mince and cook for 5 minutes, breaking it up as you go. Stir in the diced pepper and the seasoning mix and cook for 1 minute more. Pour in 120 ml water and simmer for a further 2 minutes, until the liquid has been absorbed.
Prepare the Stand ’N Stuff Mini Crunchy Taco Shells according to the pack instructions.
Fill the Old El Paso™ Stand ’N Stuff Mini Crunchy Taco Shells with the beef mixture, lettuce, cherry tomatoes and avocado. Top with a little Old El Paso™ Taco Salsa and sour cream. Serve with jalapeños, if you like.
