CHEESE TACO CUPS



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CHEESE TACO CUPS

THIS MEAL IS FOR LUNCHES & DINNERS

Prep Time: 10 mins | Cooking Time: 10 mins | Serves: 1 people | Difficulty: Moderate


COOKING INSTRUCTIONS

  1. To make the cheese taco shell, in a hot pan, add 30g mozzarella cheese and cook on a high heat until the base is firm enough to flip. Make a circle around 4 inches (100mm) wide. Flip once base is firm and cook for a further 30 seconds. Don't overcook as you want it to still be flexible
  2. Once cooked, place in a muffin ring and shape into a cup. Repeat and let cool and harden.
  3. In the same pan, add oil, beef mince, diced red onion, garlic powder, paprika, smoked paprika, onion powder, salt and beef stock powder and mix through
  4. Cook on a high heat until no fluid remains. Don't be scared to make the beef crispy
  5. Dice tomato and avocado
  6. Place an even amount of mince in each taco cup and top with tomato, avocado and sour cream