Beef Taco Cups Baked in a Muffin Tin
Used in this recipe
Recipe: Caitlin Monson for Fody
For this recipe, you line each hole of a muffin tin with two wonton wrappers and sprinkle a little Cheddar between them. The filling is minced beef seasoned with Fody Taco Seasoning and Fody Taco Sauce. In the oven the wrappers turn crisp, and the cheese holds the layers together.
The tin makes 12, so two per person. Wonton wrappers are made from wheat flour, but at this quantity the amount of wheat per serving stays small. You’ll find a gluten-free version in the tips.
Method
- Preheat the oven to 200 °C (180 °C fan). Grease the 12 holes of a muffin tin with oil.
- Heat a large frying pan until very hot and add the shallot oil. Fry the mince with the taco seasoning for 3 to 4 minutes, breaking it up, until cooked through.
- Add the tomatoes and simmer for 5 to 7 minutes, stirring now and then, until there is almost no liquid left. Stir in the taco sauce and take the pan off the heat.
- Lay a wrapper in each hole and press it in lightly. Sprinkle 1 tbsp cheese into each one, lay a second wrapper on top and press it down so it sticks to the cheese.
- Divide the filling between the wonton cases and scatter over the rest of the cheese.
- Bake for 13 to 18 minutes until the cheese has melted and the wrappers are crisp. Check after 10 minutes, as the corners brown quickly.
- Run a sharp knife around the edges and lift them out of the tin. Serve straight away with salsa, soured cream, coriander and spring onion greens.
Tips
- For a gluten-free version, warm small corn tortillas (about 12 cm, made from 100% corn) briefly in a pan until pliable, then press them into the holes. One layer is enough, and all the cheese then goes over the filling.
- They are best eaten fresh. Reheat leftovers in the oven at 180 °C (160 °C fan) for 5 minutes, as the microwave makes the wrappers soft.
