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Ingredients

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

Method

Step 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.
Step 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.
Step 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.
Step 4 Spoon 1 meatball and 2 teaspoons of sauce into each tortilla cup. Sprinkle with cheese. Top with dollop of guacamole. Serve.

Mexican meatball cups

How to make Mexican meatball cups

Ingredients

Method