Preheat the oven to 180°C (160°C fan).

Arrange the taco shells upright on a baking tray.

Warm in the oven for 5–6 minutes, until crisp and heated through — this step keeps them crunchy and stops them cracking when filled.

Keep warm until ready to serve.

Heat 20ml (1 tbsp) olive oil in a large frying pan over medium-high heat.

Add the diced onion and cook for 3–4 minutes, until softened and translucent.

Add the minced garlic and cook for 30 seconds, until fragrant.

Add the beef mince, breaking it up with a wooden spoon.

Cook for 5–6 minutes, stirring occasionally, until browned all over.

Drain off any excess fat before seasoning — this keeps the filling from turning greasy.

Sprinkle over the Old El Paso seasoning sachet and stir well to coat the mince.

Pour in the 160ml water and stir to combine.

Reduce the heat to medium and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the beef.

Taste and add a pinch of salt if needed.

Set up a taco bar with all the toppings laid out — lettuce, tomato, cheese, sour cream, avocado, and the kit's taco sauce.

Spoon the seasoned beef into each warm crispy shell, being careful not to overfill or they may crack.

Top with shredded lettuce, then diced tomato, then a generous handful of cheese — the lettuce layer under the cheese helps keep the shell crisp.

Finish with a dollop of sour cream, some avocado, and a drizzle of taco sauce.

Serve immediately while the shells are still crunchy.