Muffin tin tacos
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4 (3 tacos + 1 cup salad per serve)
Time to make:
30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
$3.55 per serve
(at time of publication)
Full ingredients list:
6 soft wholegrain tortillas or wraps
1 teaspoon olive oil
200g lean beef mince
420g can Mexican-style beans
1/2 cup reduced-fat grated cheese
garden salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Spray a 12-hole muffin tin with olive oil.
Step 2Warm tortillas in microwave for 30 seconds. Use a cookie cutter (8–10cm diameter) to cut 2 circles from each tortilla. Press each into a muffin tin hole (don’t worry if the edges poke out).
Step 3Heat oil in a large non-stick frying pan over medium-high heat. Stir-fry mince until brown. Add beans and cook to heat through. Divide mince and bean mixture between 12 muffin holes. Sprinkle with grated cheese.
Step 4Bake for 15 minutes, or until cheese is melted. Serve tacos with a large garden salad.
Store leftover tacos in an airtight container kept in the fridge and pop them into school lunchboxes.
About this recipe
First published: January 2017