Mexican taco tarts
Ingredients
• 1 Tbsp olive oil
• 1 small brown onion, finely chopped
• 250g lean beef mince
• 2 Tbsp tomato paste
• 30g pack taco-seasoning mix 1⁄2 cup water
• 6 mini tortillas
• Olive oil cooking spray
• 11⁄4 cups shredded iceberg lettuce
• 2 roma tomatoes, chopped
• 1⁄2 avocado, roughly mashed
• 1⁄4 cup sour cream
• 1⁄3 cup coriander sprigs, to serve
Method
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Preheat oven to 180°C. Heat oil in a frying pan over a medium heat. Add onion and cook for 3 minutes or until soft. Add mince and cook, stirring constantly to break up mince, for 5 minutes or until browned. Add tomato paste, taco seasoning and water. Cook, stirring, for 5 minutes or until mixture is combined and thickened.
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Measure and trim tortillas to 16cm in diameter. Turn muffin tin upside down and put on a baking tray.
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Andre Martin -
Spray 1 tortilla with olive oil on both sides. Position between 4 holes of tin to form a cup shape. Put a heatproof shot glass or object of similar size in centre of tor tilla to hold position.
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Bake for 10 minutes or until light golden and crisp. Set aside. Repeat with remaining tortillas to make 6 taco cups.
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Fill tacos with lettuce, mince, tomato, avocado and sour cream. Top with coriander.
