Beef and bean taco cups

Step 1/5

• ⅛ onion
• 16⅔ g pinto beans
• 16⅔ g black beans
• 58⅓ g ground beef
• ⅛ tsp chili powder
• ⅛ tsp paprika powder
• ⅛ tsp ground cumin
• ⅛ tsp cayenne pepper
• ⅛ tsp dried oregano
• ⅛ tsp sugar
• ½ tbsp tomato paste
• pepper
• salt
• olive oil for frying

• frying pan
• oven
• colander
• rubber spatula
• cutting board
• knife

Preheat the oven to 180°C/370°F. Peel and dice onion. Drain and rinse canned beans. In a frying pan, heat olive oil and sauté diced onion. Add ground beef and fry for approx. 1 – 2 min. Add chili powder, paprika powder, ground cumin, Cayenne pepper, dried oregano, and sugar and season with pepper and salt. Mix well and fry for another 2 – 3 min. Stir in pinto beans, black beans, and tomato paste, then remove frying pan from heat.

Step 2/5

• 2 corn tortillas
• 8⅓ g feta cheese

• muffin tin

Cut corn tortillas into rounds to fit muffin tin cups, if necessary. Place rounds into muffin tin, so that tortillas form cups. Add beef-bean mixture to the taco cups and crumble feta cheese over it. Bake at 180°C/370°F for approx. 10 – 12 min.

Step 3/5

• ⅓ limes
• 11⅔ ml olive oil
• ⅛ tsp chili sauce
• salt

• citrus press
• large bowl
• whisk

Meanwhile, juice limes. In a large bowl, whisk together lime juice, olive oil, and chili sauce. Season with salt.

Step 4/5

• 33⅓ g Mexican salad mix

• rubber spatula

Add Mexican salad mix to the bowl and gently toss to combine.

Step 5/5

• sour cream for serving

Remove muffin tin from the oven and top taco cups with the Mexican salad mix. Serve with sour cream, if desired. Enjoy!

Enjoy your meal!