Taco-Cupcakes

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 1 Onion
  • 1 can(s) (425 ml) Kidney beans
  • 2 small, red peppers
  • 1/2 Pot of coriander
  • 2 TABLESPOONS Oil
  • 600 g mixed minced meat
  • 1-2 TABLESPOONS Tomato paste
  • 200 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pack of deep-frozen, square Wan Tan leaves (37 pieces each)
  • 100 g Fresh cream
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel and finely chop the onion. Pour beans into a sieve, rinse under cold water and drain. Halve, clean and wash the peppers. Cut the bell peppers into small cubes. Wash the coriander, shake dry and put 5 stems aside for garnishing.

  2. 2

    Cut the upper third of the remaining stems into small pieces.

  3. 3

    Heat the oil in a frying pan. Fry the minced meat for about 7 minutes, turning it over, then add onion, about 2/3 paprika cubes and beans. Fry for 2-3 minutes more. Stir in tomato paste, add stock and simmer for 5-10 minutes.

  4. 4

    Liquid should be almost evaporated. Add coriander, season with salt and pepper.

  5. 5

    Remove Wan Tan leaves from the freezer about 5 minutes before use. Grease the recesses of a muffin tray (12 recesses). Place 2 Wan Tan sheets on top of each other. Line the recesses with them.

  6. 6

    Use the remaining Wan Tan leaves for other purposes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 5-10 minutes until golden brown.

  7. 7

    Remove from the oven and let it cool down briefly. Remove the baskets from the trays. Just before serving, heat up the chilli and fill into the baskets. Garnish each basket with 1 tsp. crème fraîche, diced peppers and coriander.

Nutrition Facts

KCAL
220 kcal
CARBS
7 g
FATS
15 g
PROTEINS
14 g