Tortilla cups with spicy beef

Spicy beef and beans are topped with cheese and quickly baked in tortilla cups for this tasty Mexican-style meal

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Tortilla cups with spicy beef
  • 8 tortillas
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 450 gram beef mince
  • 1 packet taco seasoning
  • 1 teaspoon oregano
  • 420 gram borlotti beans
  • 50 gram grated cheese
  • 1/4 cabbage, shredded
  • 1 carrot, grated
  • 125 gram tub sour cream to serve
  • 1 tablespoon white wine vinegar
  • 1 teaspoon djion mustard
Pantry items
  • 3 tablespoon oil
  • 3/4 cup water
  • salt and pepper to taste
  • 1 teaspoon brown sugar


Tortilla cups with spicy beef
  • 1
    Preheat oven to 160˚C. Heat tortillas in a microwave for 20 seconds or wrap in tinfoil and place into the oven for 5 minutes to soften.
  • 2
    Mould them into 8 large muffin tins to form a cup. Place into the oven for 15-20 minutes or until they hold their shape. If they are browning around the edges cover with tinfoil.
  • 3
    Heat 1 Tbsp oil in a frying pan until hot. Add onion and garlic and cook for 2 or 3 minutes. Add the mince and cook for 10 minutes, until browned and cooked through.
  • 4
    Add taco seasoning, oregano and water and cook for a further 5 minutes until thickened. Stir through the borlotti beans.
  • 5
    Place mixture into the tortilla cups and sprinkle with cheese. Return to oven for 5-8 minutes until the cheese has melted.
  • 6
    In a bowl mix the cabbage and carrot. Season with salt and pepper. Mix remaining oil, vinegar, mustard and brown sugar in a small jar and shake. Dress the salad.
  • 7
    Remove cups from the oven and serve hot with sour cream and the salad.

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