Mexican Beef Tortilla Bowl

Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 3 minutes or until soft. Add the Mexican beef mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned. Add the zucchini and diced tomatoes. Bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes or until the sauce thickens a little. Season to taste with salt and pepper.

Meanwhile, brush or spray the white corn tortillas with a little oil and lay flat on the lined oven tray. Cook in the oven for 5-10 minutes or until golden and crisp.