Mexican taco tarts

So clever! Shape tortillas into cups for a fresh twist on tacos, filled with all the good stuff. - by Better Homes and Gardens

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

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.

Step 2

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.
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.