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Mexican meatball cups
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Try these delicious meatball cups for a tasty twist on a classic dish.
Ingredients:
  • olive oil cooking spray
  • 250g packet mini flour tortillas
  • 200g lean beef mince
  • 1 small brown onion, grated
  • 1 small zucchini, trimmed, grated
  • 125.00 ml fresh multigrain breadcrumbs
  • 18.20 gm olive oil
  • 187.50 ml (200g jar) mild taco sauce
  • 127.50 gm salt reduced chicken style liquid stock
  • 82.50 ml grated tasty cheese, to serve
  • Guacamole dip, to serve
Instructions:
  • Preheat the oven to 200°C. Grease ten 1/3-cup capacity muffin holes. Cut one round from each tortilla using a 12cm cutter. Gently press a round into each muffin hole and spray with oil. Bake for 8 to 10 minutes until golden brown. Allow to cool in the pan for 20 minutes before serving.
  • In a bowl, combine mince, onion, zucchini, and breadcrumbs. Mix thoroughly using your clean, damp hands. Form heaped tablespoons of the mixture into balls and refrigerate on a plate for 10 minutes.
  • In a large, non-stick frying pan over medium-high heat, heat oil. Cook meatballs, turning occasionally, for 10 minutes or until browned. Stir in taco sauce and stock and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
  • Fill each tortilla cup with a meatball and drizzle 2 teaspoons of sauce. Sprinkle cheese on top and add a dollop of guacamole before serving.

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