• 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
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.
Measure and trim tortillas to 16cm in diameter. Turn muffin tin upside down and put on a baking tray.
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.
Bake for 10 minutes or until light golden and crisp. Set aside. Repeat with remaining tortillas to make 6 taco cups.
Fill tacos with lettuce, mince, tomato, avocado and sour cream. Top with coriander.