Mince & Cheese Nacho Cups
Crispy bites filled with rich, cheesy goodness.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yields: 12 Cups
Ingredients:
- 200 g Tortilla Chips (plain or cheesy)
- 100 g Cheddar Cheese (finely shredded, used as a binder)
Filling Ingredients:
- 250 g Lean Beef Mince
- 1 tbsp Taco Seasoning (or a mix of cumin and paprika)
- 100 g Cheddar or Monterey Jack Cheese (shredded for topping)
- 2 Medium Tomatoes (finely diced)
- ½ tsp Sea Salt (to taste)
How To Make Mince & Cheese Nacho Cups
- Prep the filling: In a pan over medium-high heat, brown the beef mince until fully cooked. Drain any excess fat. Stir in the taco seasoning and sea salt, then set aside to cool slightly.
- Create the binder: Crush the tortilla chips into a coarse crumble. In a large bowl, toss the crumbs with 100g of finely shredded cheese. The cheese will melt during baking to act as the “glue” for the base in place of butter.
- Form the cups: Lightly grease a 12-hole muffin tin. Distribute the chip and cheese mixture evenly among the holes, pressing down firmly with the back of a spoon to create a solid layer.
- Layer the ingredients: Spoon the seasoned mince into each cup, followed by a layer of chopped tomatoes.
- Top with cheese: Generously sprinkle the remaining shredded cheese over each cup to seal the filling.
- Bake: Preheat your oven to 180°C Fan (or 200°C regular). Place the tin in the oven and bake for 10–12 minutes, or until the cheese is melted and the edges of the chip base look toasted.
- Cool and set: Remove from the oven and allow the nacho cups to cool in the tin for at least 10 minutes. This allows the cheese binder in the base to firm up so the cups can be easily lifted out.