Cupcake or muffin tins have so many uses that people have even written cookbooks on foods made in them! Similar to loaded nachos, this is the mini version with some changes. Tortilla or very thin saj bread forms the base in the muffin tin. Then the layering begins: cooked minced meat, grated cheese, and fresh flavors of your choice, such as tomato, jalapeno, sour cream, and coriander.
These worked out great as a savory component to an afternoon tea.
250g minced meat
1 onion, diced
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup hot water
3 large tortilla bread, quartered
2-3 Tbsp olive oil
1 cup grated cheddar cheese
12 cherry tomatoes, quartered
12 slices jalapeno
fresh coriander leaves
Saute the minced meat and diced onion together until the meat is browned and the onion is translucent.
Add the chili powder, paprika, cumin, salt, and pepper and stir until fragrant.
Add the hot water, give it a stir, remove from the heat and set aside to cool.
Preheat oven to 375F.
Brush the tortilla slices lightly with oil and stuff them into a 12-hole muffin tin.
Spoon a tablespoon of the minced meat into the taco bread cups.
Bake for 10 to 15 minutes until the tortilla bread has hardened slightly and begun to brown on the edges.
Remove from the oven and top with grated cheese, cherry tomato, jalapeno, olives, a dollop of sour cream, and a fresh coriander leaf.
Serve still warm or at room temperature.