Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease 8 holes of 2 x 6-hole (3/4-cup) Texas muffin trays.
2.Microwave tortillas on high in 15-second bursts, until pliable. Carefully place in prepared holes, shaping to form a cup. Bake 5 minutes, or until golden. Remove from oven. Stand in trays 5 minutes to cool and firm. Transfer to a wire rack.
3.Heat oil in a large frying pan over moderate heat. Add onion and garlic. Cook, stirring, 5 minutes or until soft. Increase heat to high. Add mince, chilli powder and cumin. Cook, stirring to break up lumps, 5 minutes or until browned. Add tomatoes, crumbled stock cube and 1/2 cup water. Bring to the boil. Reduce heat to moderately low. Simmer, stirring occasionally, 10 minutes, or until thickened slightly. Add beans. Cook and stir, 2 minutes or until heated.
4.Spoon mince mixture into tortilla cups. Serve topped with avocado, sour cream and coriander.
For a vegetarian option: Replace beef with a 400g can rinsed cannellini beans and a vegetable stock cube.
Note