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

Add the 250 g lean beef mince to the hot pan and fry for 3 minutes, breaking it into small crumbles with the spatula.

Sprinkle in the 1 tbsp taco seasoning and crumble in the 1 beef stock cube.

Stir the 80 g salsa through the seasoned beef mixture and add the 15 ml hot water only if the mixture needs loosening.

Cook the beef mixture for 2 minutes until thickened and the beef is fully cooked, then transfer it to the small bowl.

Place the 10 g light butter in the small bowl with the garlic granules and dried parsley, then microwave for 15 seconds until melted.

Dip one side of each of the 4 mini flour tortillas into the beef mixture so it is lightly coated.

Spray the frying pan again with cooking oil spray and place one tortilla in the pan with the dipped side facing down.

Add one-quarter of the beef mixture and one-quarter of each cheese to one half of the tortilla, then fold the tortilla over the filling.

Fry the folded taco for 2 minutes per side until golden and the cheese has melted.

Repeat the filling and frying process with the remaining 3 tortillas and remaining beef and cheese.

Brush the warm tacos with the garlic parsley butter and serve immediately.