Mini Mexican Tortilla Cups

Last week I made some Mini Bacon and Egg Tarts and I had all the kids asking me for more. So I had an idea of combining this tart idea with a Mexican flavoured mince which the children also liked. I'd bought a few things to have nachos but the kids only end up eating the corn chips. I found these mini tortillas in the Mexican Food section of the supermarket so I thought that use them to make Mini Mexican Tortilla Cups. These are ideal because I'd be able to hide vegetables, mix in some egg, cheese and the kid's will be able to eat them with their hands. I'm hoping that the kids remember they like mummies Mexican Mince and her Bacon and Egg Tarts. So I'll stop yapping and I'll just give you the recipe.

Mini Mexican Tortilla Cups

Cooking Spray

10 Mini Tortillas

500g lean mince

250g pork mince

10 mushrooms, sliced

1/2 red capsicum, finely diced

1/4 green capsicum, finely diced

400g corn kernels

2 spring onions, finely sliced

400g diced tomatoes

400g refried beans

2 eggs, beaten lightly

Splash of milk

2 cups cheese, grated

Method

1. Pre-heat oven to 180°C. Lightly spray a muffin tin with cooking spray and set aside.

2. Spray a frying pan with the cooking oil. Heat over a medium heat. Add the mushrooms, capsicums, and onion and mix well. Add both minces, breaking it up into small pieces as it cooks, cook until browned.

3. When browned add the diced tomatoes and corn kernels. Mix well together and heat through. Don't get the temperature too hot as the corn may start popping.

4. When its all cooked through remove from heat and add the grated cheese.

5. Beat the eggs and milk together. Sit it aside.

6. Microwave the mini tortillas according to the manufactures instructions. I did mine for 35 seconds. While they're still hot mould them into the muffin tins.
7. Place a heaped spoonful of refried beans into the tortilla base, top with the cheese mince mixture and then spoon the egg mixture over the top.

8. Place in an oven and bake for 10-15 minutes. Remove from the oven once the egg has set and leave in the tin for 5 minutes.

9. Serve with light salad and a spoonful of salsa OR serve as is. These are good to take on a picnic you'll want to make them the morning of the picnic and store them on paper towels in a container. Enjoy.

Megan