Taco spice ( also mixed in some left over salsa sauce to use it up , about 2 tablespoons)
1 diced onion fried and drained.
Sweet chilli sauce ( I used the mixture I had leftover from the fish but you can use BBQ etc ).
1Using a sushi mat ( or any technique you know for rolling) , place the bacon in strips length ways on the mat.
2Spread out the mince , seasoned with taco spices of your choice . ( only go up to about 1/2 cm in thickness)
3Make a long row of your favourite cheese across the Middle and roll . Baste with the BBQ sauce. Cut your roll in half to fit the SC and poke a small foil ball in the open ends so the cheese doesn't leak out . Line SC with sprayed foil and place in side by side. Fold up the ends of the foil so the cheese doesn't run out everywhere.
4Cook for 40 mins on high, then baste with BBQ sauce. Cook a further 30 mins and baste again. Cook for another 30 mins. Then baste again . Cook further time again if needed.
5Remove from SC and lightly baste again and then roll in crushed nachos / cooked onion bits .Lightly toast under the griller and serve with salad topped with your favourite salsa and sour cream / yoghurt.