Taco Cups

Ingredients

For the Fresh Salsa (makes a little extra)

• ½ red onion, finely diced

• ½ red capsicum (bell pepper), finely diced

• 1 tomato, finely diced

• A bunch of fresh coriander, chopped

• Juice of 1 lime

• Salt and pepper, to taste

For the Base

• 2 cups crushed corn chips

• 1 cup grated cheese
  

For the Filling

• 200g ground beef

• 1 (100g) pack of Mexi Vince

• 1 cup boiling water

• ½ cup black beans, drained and rinsed

• Additional cheese for topping

To Serve

• Salsa (from above)

• Sour cream

• Fresh coriander (for garnish)

Method

1. Make the Salsa:
   In a bowl, combine the finely diced red onion, red capsicum, tomato, and chopped coriander. Mix with lime juice, and season with salt and pepper. Set aside.

2. Prepare the Base:
   In a separate bowl, combine the 2 cups crushed corn chips and 1 cup grated cheese. Press this mixture into muffin cups to form the base of each taco cup.

3. Prepare the Filling:
   In a pan over medium heat, brown the ground beef. Once browned, add the Mexi Vince and 1 cup of boiling water. Let it sit for a few minutes to allow the Vince to rehydrate.

4. Mix the Filling:
   Stir in the black beans and mix well.

5. Assemble the Taco Cups:
   Spoon ¼ cup of the filling mixture into each muffin cup, which already has the corn chip base. Sprinkle with more grated cheese.

6. Bake:
   Preheat the oven to 180°C (350°F). Bake for 10 minutes, or until the cheese is melted. Finish by grilling for a few minutes to brown the cheese.

7. Serve:
   Top each taco cup with fresh salsa, a dollop of sour cream, and a sprinkle of fresh coriander. Serve warm.