Tortilla Cups with Spicy Beef

15 minutes + 40 minutes Serves 4


  • 8 tortillas
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 450g beef mince
  • 1 taco seasoning
  • 1 tsp oregano
  • 420g can borlotti beans
  • 50g tasty cheese, grated
  • ¼ cabbage, shredded
  • 1 carrot, grated
  • 2 Tbsp coriander, chopped
  • 125g tub sour cream to serve
  • 1 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 3 Tbsp oil
  • Salt to taste
  • Pepper to taste
  • 1 tsp brown sugar
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How to Use Leftover Tortillas


1. Preheat oven to 160°C. Heat tortillas in a microwave for 20 seconds or wrap in tinfoil and place into the oven for 5 minutes to soften. Mould them into 8 large muffin tins to form a cup. Place into the oven for 15-20 minutes or until they hold their shape. If they are browning around the edges cover with tinfoil.

2. Heat 1 Tbsp oil in a frying pan until hot. Add onion and garlic and cook for 2 or 3 minutes. Add mince and cook for 10 minutes, until browned and cooked through.

3. Add taco seasoning, oregano and 3/4 cup water and cook for a further 5 minutes until thickened. Stir through the borlotti beans.

4. Place mixture into the tortilla cups and sprinkle with cheese. Return to oven for 5-8 minutes until the cheese has melted.

5. In a bowl mix the cabbage and carrot. Season with salt and pepper. Mix remaining oil, vinegar, mustard and brown sugar in a small jar and shake. Dress the salad.

6.Remove cups from the oven, garnish with coriander, serve hot with sour cream and salad.

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