Ingredients

• 1 large cob loaf
• 400g lean beef mince
• 30g packet Mexican spice mix
• 400g can chopped tomatoes
• 100g (1/2 cup) drained Mexe beans

Con queso dip

• 30g butter
• 2 green shallots, finely chopped
• 2 garlic cloves, crushed
• 3 teaspoons plain flour
• 200ml Bulla Cooking Cream
• 1 large tomato, chopped
• 40g (1/4 cup) drained chopped jalapenos
• 100g 4 cheese melt blend
• 1 small avocado, chopped
• 200ml Bulla Creme Fraiche, to serve
• Fresh coriander, to serve
• Tortilla chips, to serve

Method

• Step 1 Preheat oven to 180C/160C fan forced. Cut the top from the cob loaf and scoop the soft bread out of the centre, leaving a 2-3cm shell (scoop any soft bread from the lid also). Place the cob on a baking tray. Bake the shell for 10-15 minutes or until crisp.
• Step 2 Meanwhile, cook the mince in a large non-stick frying pan over medium heat until meat changes colour, stirring with a wooden spoon to break up any lumps. Add the spice mix and cook, stirring, for 1 minute. Add the tomato and 2 tbs of water. Cook for 4-5 minutes or until the mixture thickens. Stir through the beans and chillies, if using. Season well with pepper. Set aside.
• Step 3 To make the con queso dip, melt the butter in a medium saucepan over low heat. Add the shallot and garlic. Cook, stirring, for 1 minute. Add the flour and cook, stirring for 30 seconds. Remove from heat and gradually stir in the cooking cream. Return to the heat. Cook, stirring over medium-low heat until the mixture boils and thickens. Stir in the jalapenos and half of both the tomato and cheese.

• Step 4 Spoon the meat mixture into the base of the cob. Pour over the con queso. Scatter over the remaining cheese. Place on a baking tray. Bake for 10-15 minutes or until heated through and cheese is melted and golden. Place cob on serving plate. Top with remaining tomato, avocado, creme fraiche and coriander. Serve with tortilla chips for dipping.