Fry the onion & garlic until soft, then add the beef mince. Fry until completely browned and then add the seasoning and stir.
Pour in the chopped tomatoes, tomato paste & stock, and reduce on a high heat for 5-10 mins.
Meanwhile, microwave the tortillas for 30s to steam them. Lightly coat them in vegetable oil and drape the tortillas over two bars of your oven rack and bake at 190C degrees until crispy, about 7-10 mins.
Take your hardened taco shell, fill the bottom layer with the beef mixture, top with a sprinkling of sweet corn, black beans, shredded lettuce, salsa, sour cream and shredded cheese.