Tortilla Cups with Spicy Beef

Ingredients
- 8 tortillas
- 1 onion, chopped
- 2 cloves garlic, crushed
- 450 g beef mince
- 1 taco seasoning
- 1 tsp oregano
- 420 g can borlotti beans
- 50 g tasty cheese, grated
- 1/4 cabbage, shredded
- 1 carrot, grated
- 2 Tbsp coriander, chopped
- 125 g 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
Method
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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.
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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.
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3. Add taco seasoning, oregano and 3/4 cup water and cook for a further 5 minutes until thickened. Stir through the borlotti beans.
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4. Place mixture into the tortilla cups and sprinkle with cheese. Return to oven for 5-8 minutes until the cheese has melted.
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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.
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6. Remove cups from the oven, garnish with coriander, serve hot with sour cream and salad.