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Ingredients
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olive oil cooking spray
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250g packet mini flour tortillas
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200g lean beef mince
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1 small brown onion, grated
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1 small zucchini, trimmed, grated
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1/2 cup fresh multigrain breadcrumbs
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1 tablespoon olive oil
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3/4 cup (200g jar) mild taco sauce
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1/2 cup Massel salt reduced chicken style liquid stock
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1/3 cup grated tasty cheese, to serve
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Guacamole dip, to serve
Method
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1Preheat oven to 200°C. Spray ten 1/3-cup capacity muffin holes with oil. Using a 12cm round cutter, cut 1 round from each tortilla. Press 1 round into each muffin hole. Spray with oil. Bake for 8 to 10 minutes or until golden. Cool in pan for 20 minutes.
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2Meanwhile, place mince, onion, zucchini and breadcrumbs in a bowl. Using clean, damp hands, mix until well combined. Roll heaped tablespoons of mixture into balls. Place on a plate. Refrigerate for 10 minutes.
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3Heat oil in a large, non-stick frying pan over medium-high heat. Cook meatballs, turning, for 10 minutes or until browned. Add taco sauce and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
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4Spoon 1 meatball and 2 teaspoons of sauce into each tortilla cup. Sprinkle with cheese. Top with dollop of guacamole. Serve.
Source: taste.com.au
