Chilli con carne cups

These flavoursome Mexican bean and mince cups are brilliant served as finger food or starter. Topped with creamy avocado and sour cream, they are packed full of flavour to wow your guests.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Chilli con carne cups
  • 8 mini flour tortillas
  • 1 tablespoon vegetable or olive oil
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • 400 gram beef mince
  • 1 tablespoon mexican chilli powder
  • 2 teaspoon ground cumin
  • 400 gram can diced tomatoes
  • 1 beef stock cube
  • 400 gram can red kidney beans, rinsed
  • 1 avocado, finely chopped
  • light sour cream, to serve
  • coriander leaves, to serve


Chilli con carne cups
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 8 holes of 2 x 6-hole (3/4-cup) Texas muffin trays.
  • 2
    Microwave tortillas on high in 15-second bursts, until pliable. Carefully place in prepared holes, shaping to form a cup. Bake 5 minutes, or until golden. Remove from oven. Stand in trays 5 minutes to cool and firm. Transfer to a wire rack.
  • 3
    Heat oil in a large frying pan over moderate heat. Add onion and garlic. Cook, stirring, 5 minutes or until soft. Increase heat to high. Add mince, chilli powder and cumin. Cook, stirring to break up lumps, 5 minutes or until browned. Add tomatoes, crumbled stock cube and 1/2 cup water. Bring to the boil. Reduce heat to moderately low. Simmer, stirring occasionally, 10 minutes, or until thickened slightly. Add beans. Cook and stir, 2 minutes or until heated.
  • 4
    Spoon mince mixture into tortilla cups. Serve topped with avocado, sour cream and coriander.


For a vegetarian option: Replace beef with a 400g can rinsed cannellini beans and a vegetable stock cube.

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