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Spicy Mini Muffin Tin Scotch Beef Tacos

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How to cook & Ingredients

10 minutes
30 minutes
6

Ingredients 

6 inch flour tortillas

Salt and freshly ground pepper

1 tbsp vegetable oil

Half an onion finely chopped

1.5 tsp chilli powder

1.5 tsp ground cumin

1 tsp ground coriander

1 tsp Worcestershire sauce

0.5 tsp dried oregano

0.5 tsp paprika

0.25 tsp garlic powder

2 cups black bean salsa

350g Scotch Beef mince

Shredded iceberg lettuce

Shredded cheese, guacamole and sour cream for topping

Cooking Method

watch how

  • 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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