Paprika beef taco cups recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 257 calories / serving
  • Freezable
  • Healthy
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Get the kids in the kitchen with these make-your-own taco cups. Swap ordinary taco shells for tortilla wraps and bake in a muffin tin until crisp, before filling with warmly spiced beef and topping with a little crunchy lettuce, apple, pepper and cool soured cream. Why not double the beef mixture and freeze for busy weeknight meals?

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Halve the tortilla wraps and lay them on a board. Use 2 tsp oil to brush both sides. Shape each half into a cone shape and use to line 8 cups in a muffin tin, folding the bottom over and moulding them into the holes to make cup shapes. Bake in the oven for 8–9 minutes, until the edges are crisping up and lightly golden. Remove from the oven and allow to cool.
  2. Meanwhile, heat the remaining oil in a frying pan over a medium heat, then add the onion and cook for 5 minutes. Turn up the heat and add the mince, then cook for 5 minutes, or until cooked through. Stir in the paprika, cumin and kidney beans and cook to heat through.
  3. Quarter and core the apple, then grate on the coarse side of a grater. Put in a bowl and squeeze over the lemon juice. Top with the pepper and mix.
  4. To assemble, layer the lettuce and beef mixture in the cups, then top with a spoonful of the apple and pepper. Finish with a little soured cream.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 mini tortilla wraps
  • 3 tsp vegetable oil
  • 1 small onion, finely chopped
  • 1 x 250g pack lean beef steak mince (5% fat)
  • 1 tsp paprika
  • ½ tsp ground cumin
  • 1 x 210g tin kidney beans, drained and rinsed
  • To serve

  • 1 Granny Smith apple
  • 1 small lemon, juiced
  • 1/2 red pepper, finely chopped
  • 75g (2 1/2oz) Little Gem or iceberg lettuce, finely shredded
  • 4 tbsp half-fat soured cream
  • Energy 1080kj 257kcal 13%
  • Fat 9g 12%
  • Saturates 3g 16%
  • Sugars 6g 6%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 26.5g Protein 19.3g Fibre 2.9g


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