These mini beef taco tarts are a delightful fusion of savoury flavours and crispy textures that will take your taco night to a whole new level. Shape tortillas into cups for a fresh twist on tacos, filled with all the good stuff.
Whether you’re serving them as an appetiser, snack, or a main course, this mini beef taco tart recipe is bound to be a crowd-pleaser.
Ingredients
Method
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.
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