March 30, 2026

Taco Cups 3-ways

Serves:

Cooking Time:

< 30 min

Ingredients:

Taco Cups:
3 large wraps

Filling (each will fill 4 taco cups):Black bean:
250 ml black beans
250 ml whole kernel corn
1 tomato(es) diced
1 jalapeño(s) finely chopped
5 ml ground cumin
5 ml paprika
salt to taste
freshly ground black pepper to taste

Chicken:
50 g LANCEWOOD® Mozzarella finely grated
2 spring onion(s) sliced
2 chicken breast(s) cooked and shredded
1.5 red pepper(s) diced
2 garlic clove(s) crushed
salt to taste
freshly ground black pepper to taste
5 ml paprika

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

For garnish:
jalapeño(s) sliced
coriander freshly chopped
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!