Finely dice the onion and red bell pepper on a chopping board.

Spray the frying pan with cooking oil spray and heat it over medium-high heat.

Fry the 60 g onion and 80 g red bell pepper for 3 to 4 minutes until softened.

Add the 250 g lean beef mince to the pan and break it apart with a spatula.

Fry the beef mince for 6 to 8 minutes until browned and cooked through.

Stir the taco seasoning, salsa, and crumbled beef stock cube into the cooked beef mixture.

Add up to 30 ml boiling water if the filling looks dry, then stir until saucy.

Place the 2 light cheese singles and 25 ml semi-skimmed milk in a small saucepan.

Warm the cheese and milk over low heat, stirring until a smooth cheese sauce forms.

Divide the beef filling and 60 g shredded mozzarella among the 4 mini tortilla wraps.

Fold each filled tortilla wrap into a taco shape and place the tacos in the air fryer basket.

Spread the warm cheese sauce over the outside of each folded taco.

Crush the 17 g paprika tortilla chips in a bowl and scatter them over the cheese-coated tacos.

Air fry the tacos at 190°C / 375°F for 4 to 5 minutes until the tortilla-chip coating is crisp.

Serve the crispy tacos immediately while the filling is hot and the topping is crunchy.