What’s for dinner? Taco cups three ways
These deliciously cheesy Mexican-inspired Taco cups are ideal for sharing, and guaranteed to spice up your family dinner.
Makes 12
You’ll need: Taco cups – 3 large wraps
Filling (each will fill 4 taco cups):
Black bean – 250ml black beans; 250ml whole kernel corn; 1 tomato, diced; 1 jalapeño, finely chopped; 5ml ground cumin; 5ml paprika; salt to taste; freshly ground black pepper to taste.
Chicken – 50g Lancewood Mozzarella finely grated; 2 spring onions sliced; 2 chicken breasts cooked and shredded; ½ red pepper diced; 2 garlic cloves crushed; salt to taste; freshly ground black pepper to taste; 5ml paprika.
Beef – 50g Lancewood Cheddar finely grated; 500g beef mince cooked; 1 tomato, diced; 15ml fresh coriander chopped; 5ml onion powder; 5ml ground cumin; 2.5ml cayenne pepper; salt to taste; freshly ground black pepper to taste.
For garnish – jalapeño(s) sliced; coriander freshly chopped; whole kernel corn.
How to:
Taco cups:
Preheat the oven to 180°C and grease a muffin pan with non-stick spray.
Trim the edges off each wrap to create a square. Slice each wrap into four squares.
Place each square into the muffin pan cups and bake for 5 minutes.
Filling:
Black bean: Using a mixing bowl, add the Cheese Melt, black beans, whole kernel corn, tomato, jalapeño, cumin, paprika and seasoning and mix until well combined.
Chicken: Using a mixing bowl, add the Mozzarella, spring onion, chicken breast, red pepper, garlic and seasoning and mix until well combined.
Beef: Using a mixing bowl, add the Cheddar, mince, tomato, coriander, onion powder, cumin, cayenne pepper and seasoning and mix together.
Each filling will be enough for 4 taco cups. Fill the baked taco cups and bake for 15 minutes.
Garnish with sliced jalapeños, coriander and corn. Enjoy warm!
* Recipe & image by Lancewood.