Finely dice the red onion and cherry tomatoes, then slice the iceberg lettuce.

Mix the natural yogurt, chipotle paste, lime juice, and honey until smooth; set the dressing aside.

Boil the 200 g baby potatoes in water until fork-tender, about 8 to 10 minutes.

Drain the potatoes and place them in the air-fryer basket, leaving space between each potato.

Press each potato flat with the bottom of a glass, creating smashed potato rounds.

Spray the smashed potatoes with cooking oil spray and season them with roast potato seasoning and paprika.

Air-fry the potatoes at 200°C for 10 minutes, then turn them over and spray lightly with more cooking oil spray.

Cook the potatoes on the air fryer's highest setting for 4 more minutes until deeply crisp.

Spray a frying pan with cooking oil spray and fry the 130 g lean beef mince for a few minutes, breaking it into small crumbles.

Crumble the beef stock cube over the beef and stir until it is evenly distributed.

Add the 60 ml passata and taco seasoning, then stir until the beef is coated in a thick sticky sauce.

Add a small extra splash of passata if the taco beef sauce becomes too thick, then heat through.

Add the sliced iceberg lettuce, diced cherry tomatoes, diced red onion, and sweetcorn to a serving bowl.

Top the vegetables with the crispy smashed potatoes and sticky taco beef.

Sprinkle over the reduced-fat cheese and crushed salted tortilla chips.

Drizzle with the chipotle-lime yogurt dressing and add sriracha if desired.