Tacos in mini cups

Ingredients

12 20cm / 8in. tortillas, flour or (sweet) corn

1 tbsp olive oil

1 onion, finely chopped

500g / 1lb lean beef mince (I used 95% lean)

1 medium tomato, finely diced

250ml / 1 cup low sodium beef broth

Shredded strong cheddar

For the taco seasoning:

¼ tsp chili powder or Cayenne pepper

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp cumin powder

½ tsp smoked paprika

¼ to ½ tsp dried oregano

Taco toppings: finely diced tomato, shredded lettuce, chopped avocado, sour cream, chopped coriander/cilantro, chopped olives, freshly squeezed lime juice, etc…

Preparation

Put a frying pan on medium heat. Heat the oil, then add the onion and sweat for about 10 minutes, until soft and translucent.

Add the beef and allow to brown, stirring occasionally to break it down. Add the taco seasoning and stir. Add the stock and simmer over medium heat for about an hour to let the beef break down.

Once the beef is cooked, stir in the chopped tomato.

Preheat the oven to 190°C / 375°F.

Lightly grease a 12-muffin tin. Using a cookie-cutter, or bowl to help, cut 13cm / 5in. circles into the tortillas. Microwave the tortilla circles for about 10-15 seconds, until soft and pliable. Lightly press one tortilla in each muffin tin, making sure the bottom and corners are fit snuggly the tin.

Press a spoonful of meat into each tortilla cup. Top with cheese.

Bake for 10-12 minutes until the edges are lightly golden and the cheese is hot and bubbly.

Carefully remove the cups from the muffin tin and serve with any taco toppings of your choice.

Find more recipes on my blog http://alalemon.com