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Mexican meatball cups

  • 1:00 Prep
  • 0:25 Cook
  • Makes 10


  • olive oil cooking spray
  • 250g packet mini flour tortillas
  • 200g lean beef mince
  • 1 small brown onion, grated
  • 1 small zucchini, trimmed, grated
  • 1/2 cup fresh multigrain breadcrumbs
  • 1 tablespoon olive oil
  • 3/4 cup (200g jar) mild taco sauce
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 1/3 cup grated tasty cheese, to serve
  • Guacamole dip, to serve


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Heat 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.
  • 4
    Spoon 1 meatball and 2 teaspoons of sauce into each tortilla cup. Sprinkle with cheese. Top with dollop of guacamole. Serve.

Source: taste.com.au


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