Taco Cups
Turn tortillas into crispy taco bowls, then fill with beef, veg and cheese. The best bit? This recipe is nutritionally approved.
Ingredients
- 5ml olive oil cooking spray
- 8 mini white flour tortillas, warmed
- 1 brown onion, finely chopped
- 250g lean beef mince
- 1 tbs no-added-salt tomato paste
- 1 tbs smoked paprika
- 420g canned corn kernels, rinsed, drained
- 200g tomatoes, chopped
- 1/2 cup shredded mozzarella
- 2 cup shredded baby cos (to serve)
Method
- Preheat oven to 220°C°C/200°C fan-forced. Lightly spray a 12-hole, 1/3-cup capacity muffin pan with oil. Line 8 holes with tortillas, crimping as required, to form a cup.
- Spray a large non-stick frying pan with oil, then place over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add beef and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add paste and paprika, then cook for 1 minute or until beef is well coated. Remove pan from heat, then stir in corn and tomato.
- Divide beef mixture among tortilla cups, then sprinkle with cheese. Bake for 12 minutes or until tortilla edges are golden brown and cheese has melted. Serve topped with lettuce.
