Set oven to 250ºC, grill. Heat a large frypan over high heat. Add pork and cook for 4-5 minutes. Season with salt, 3 tsp smoked paprika and 3 tsp cumin. Stir in salsa and 1/2 jar water. Simmer for 5-6 minutes over medium heat or until reduced.
2. Cook the corn
Remove husks and silks from corn cobs. Quarter and place in a saucepan. Cover with water and bring to the boil, drain.
3. Prepare salad ingredients
Trim and separate lettuce leaves, cut capsicum into strips and slice avocado. Arrange on a serving platter with the corn cobs.
4. Stir in beans & taco shells
Drain and rinse beans. Crush half of the taco shells. Stir into meat mixture to warm through. Season to taste with salt and pepper.
5. Prepare the topping
Crush remaining taco shells over the top and finish with grated cheese. Cook in the oven for 3-5 minutes or until cheese has melted.
6. Finish and plate
Serve taco pie alongside salad ingredients.
Serve taco shells intact with shredded lettuce and meat mixture.
Add chilli flakes or a sliced fresh chilli if you like some heat!
No pork option - pork mince is replaced with chicken mince.
Pork mince, 600g
Salsa, 1 jar
Corn cobs, 2
Baby cos lettuce, 1 *
Red capsicum, 1
Black beans, 400g
Taco shells, 1 packet
Grated cheese, 1 packet (200g)
From your pantry
Salt, pepper, smoked paprika, ground cumin