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Taco Cups 3-ways
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Lancewood Taco Cups 3-ways

Ingredients

Taco Cups:

3 large wraps

Filling (each will fill 4 taco cups):
Black bean:

Could not find partial!

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!

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