Mexi mince tortilla cups with chunky salsa
Budget friendly Mexican mince cups
Serves
8
Prep Time
5 mins
Cook Time
20 mins
Impress your family and friends with these Mexi-Mince Tortilla Cups. The crispy baked tortilla cups are filled with our Easy Mexi-Mince before finishing with a chunky salsa. A great value recipe for everyone to enjoy.
Make your mince go even further with one of the other recipes from our Great Value Mexi-Mince series:
This family friendly mince dish is versatile, tasty, and easy to make. Use as you would a regular chilli mixture and serve as nacho’s, burritos and quesadillas, or make it go even further with one of these economical techniques.
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ShareIngredients
500g Quality Mark Lean Beef Mincei
1 onion
chopped1 celery stalk
finely chopped1 cup carrotsi
finely chopped or grated1 tsp ground cumin
2 tsp smoked paprika
1/2 tsp chilli powder
1 tsp beef stock
dissolved in 1 cup of water1 can chopped tomatoes
1/4 cup tomato sauce
1 can black beans
rinsed and drainedsalt and pepper
to taste
8 tortillas
small2 Tbsp oili
1 cup tomato
chopped1/2 cup cucumber
½ cup avocado
chopped1/2 capsicum
deseeded and choppeda handful fresh coriander
choppeda dash sweet chili sauce
a dash lime juicei
sour cream
potato wedges
Method
Heat a large non-stick frying pan and add the mince, crushing with a fork or masher till evenly crumbly. Cook for around 5-8 minutes, until mince is browned.
Stir in the onion, celery and whatever other vegetables you’re including and cook until becoming tender.
Mix in the spices, cook briefly then add the stock, tomatoes, and tomato sauce.
Simmer for around 10 minutes until thickened and then stir in the black beans.
When heated through season with salt and pepper.
Preheat oven to 190°C.
Microwave Tortillas according to pack directions to soften them, then brush both sides lightly with oil or spray with spray oil.
Press gently into Texas size muffin pan and bake 7-10 minutes until evenly brown and crisp. (Cooking time will vary depending on the tortilla brand).
Heat the mince mixture and spoon into the tortilla bowls, top with salsa and a dollop of sour cream.
While tortilla cups are cooking and cooling, prepare the salsa. Mix the chopped tomato, capsicum, cucumber, avocado, fresh coriander, and sweet chilli sauce in a bowl, add a squeeze of lime juice, and refrigerate until required.
Nutrition Information per Serving (347g)
This nutritional analysis is based on 8 serves and does not include sour cream and potato wedges which are optional. To reduce the sodium in this meal choose salt reduced stock powder and tomato sauce.
