10 minutes
30 minutes
6
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Spicy Mini Muffin Tin Scotch Beef Tacos
Ingredients
Cooking Method
-
Preheat the oven to 220°C, 200°C fan, Gas mark 7.
1 -
Spray a 6-hole muffin tin with cooking spray.
2 -
Gently fold each tortilla in half, then in quarters. Place 1 in each muffin hole and unfold to make a cup. Spray the tortillas all over with cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8-10 minutes and cool.
3 -
Meanwhile, heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened (about 2 minutes). Add the chilli powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
4 -
Add the beef and cook, for 5-10 minutes, breaking up the meat with a spoon, until no longer pink. Add the beans and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 4 minutes or until the sauce is slightly thickened. Season.
5 -
Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with reduced fat grated cheddar cheese, guacamole and sour cream as desired.
6
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