12

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Oven

Ingredients


Taco cups:
3 large wraps

Filling (each will fill 4 taco cups):
Black bean:
175 g LANCEWOOD Cheesy Cheddar Cheese Melt™
250 ml black beans
250 ml whole kernel corn
1 tomato, diced
1 jalapeño, finely chopped
5ml ground cumin
5ml paprika
Salt & freshly ground black pepper to taste

Chicken:
50 g LANCEWOOD® Mozzarella, finely grated
1 – 2 spring onions, sliced
2 chicken breasts, cooked & shredded
1/2 red pepper, diced
2 cloves garlic, crushed
Salt & freshly ground black pepper to taste
5 ml paprika

Beef:
50 g LANCEWOOD® Cheddar, finely grated
500 g beef mince, cooked
1 tomato, diced
15 ml fresh coriander, chopped
5 ml onion powder
5 ml ground cumin
2.5 ml cayenne pepper
Salt & freshly ground black pepper to taste

For garnish:
Sliced Jalapeños, freshly chopped coriander and whole kernel corn

Method


Taco cups:
Preheat the oven to 180°C and grease a muffin pan with non-stick spray.

Trim the edges off each wrap to create a square. Slice each wrap into four squares.

Place each square into the muffin pan cups and bake for 5 minutes.

Filling:
Black bean:
Using a mixing bowl, add the Cheese Melt™, black beans, whole kernel corn, tomato, jalapeño, cumin, paprika and seasoning and mix until well combined.

Chicken:
Using a mixing bowl, add the Mozzarella, spring onion, chicken breast, red pepper, garlic and seasoning and mix until well combined.

Beef:
Using a mixing bowl, add the Cheddar, mince, tomato, coriander, onion powder, cumin, cayenne pepper and seasoning and mix together.

Each filling will be enough for 4 taco cups. Fill the baked taco cups and bake for 15 minutes.

Garnish with sliced jalapeños, coriander and corn. Enjoy warm!

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