Beef and bean taco cups
Ingredients
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frying pan, oven, colander, rubber spatula, cutting board, knife, muffin tin, citrus press, large bowl, whisk
Nutrition per serving
Step 1/ 5
- ⅛ onion
- 16⅔ g pinto beans
- 16⅔ g black beans
- 58⅓ g ground beef
- ⅛ tsp chili powder
- ⅛ tsp paprika powder
- ⅛ tsp ground cumin
- ⅛ tsp cayenne pepper
- ⅛ tsp dried oregano
- ⅛ tsp sugar
- ½ tbsp tomato paste
- pepper
- salt
- olive oil for frying
- frying pan
- oven
- colander
- rubber spatula
- cutting board
- knife
Preheat the oven to 180°C/370°F. Peel and dice onion. Drain and rinse canned beans. In a frying pan, heat olive oil and sauté diced onion. Add ground beef and fry for approx. 1 – 2 min. Add chili powder, paprika powder, ground cumin, Cayenne pepper, dried oregano, and sugar and season with pepper and salt. Mix well and fry for another 2 – 3 min. Stir in pinto beans, black beans, and tomato paste, then remove frying pan from heat.
Step 2/ 5
- 2 corn tortillas
- 8⅓ g feta cheese
- muffin tin
Cut corn tortillas into rounds to fit muffin tin cups, if necessary. Place rounds into muffin tin, so that tortillas form cups. Add beef-bean mixture to the taco cups and crumble feta cheese over it. Bake at 180°C/370°F for approx. 10 – 12 min.
Step 3/ 5
- ⅓ limes
- 11⅔ ml olive oil
- ⅛ tsp chili sauce
- salt
- citrus press
- large bowl
- whisk
Meanwhile, juice limes. In a large bowl, whisk together lime juice, olive oil, and chili sauce. Season with salt.
Step 4/ 5
- 33⅓ g Mexican salad mix
- rubber spatula
Add Mexican salad mix to the bowl and gently toss to combine.
Step 5/ 5
- sour cream for serving
Remove muffin tin from the oven and top taco cups with the Mexican salad mix. Serve with sour cream, if desired. Enjoy!
Enjoy your meal!
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