These little guys are great because most of the preparation can be done days in advance. Just top them with the pretty little garnishes before serving.
RECIPE: Taco Cups
2 x packets small corn tortillas
1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 chilli, finely diced
300g beef mince
2 tsp cumin, ground
1 x 240g can kidney beans, rinsed and drained
1 can of tomatoes, crushed
2 avocados, diced
1 punnet of cherry tomatoes, quartered
1 cup coriander leaves
2/3 cup sour cream
juice of 2 limes
Preheat oven to 180C. Spray two 12-hole muffin trays with oil. Lightly spray both sides of the tortillas with oil. Cut with a small scone cutter and press a tortilla into each muffin hole. Bake for 8-10 minutes or until golden and crisp. Cool in pan. Repeat with remaining tortillas to make 24 cups. Carefully remove tortilla cups from pan. Store in an airtight container.
Heat oil in a large frying pan over medium heat. Add onions, garlic and chilli. Cook for 4-5 minutes or until tender. Add mince and cumin. Cook for 5-10 minutes, or until beef is cooked through. Add beans and cook for 5 minutes. Divide mince between tortilla cups. Top with tomatoes, avocado coriander, sour cream and a squeeze of lime. Serve.