Corn Chip Nacho Cups
Corn Chip Nacho Cups
Bite-sized corn chip cups filled with spiced beef, creamy avocado, and smooth sour cream.
Prep time: 25 minutes
Cook time: 15–20 minutes
Chill time: 10–15 minutes
Total: About 45–50 minutes
The Nacho Cups
Ingredients
1 packet Sonora Foods Original Salted Corn Chips
1 ½ cups grated tasty cheese
120g butter, melted
1 egg, lightly beaten
1 ½ tbsp cornflour (for binding)
2 tbsp olive oil
500g beef mince
1 onion, finely diced
1 tbsp tomato paste
1 tbsp cumin
1 tsp sweet paprika
1 tsp kosher salt
½ tsp chilli powder (optional)
¼ cup tomato passata (instead of water - for richness)
The Toppings
300g sour cream
200g avocado dip
1 fresh red chilli, sliced (optional)
Fresh chives, finely chopped
Fresh coriander or dill, to garnish
Method
Make the Cup Base
Blitz Sonora Corn Chips and cheese in a food processor until finely chopped.
Add melted butter, egg, and cornflour. Pulse until the mixture starts to clump and feels slightly sticky when pressed.
Line a 12-cup muffin tray with lightly oiled cupcake papers. Press the mixture into each cup, forming roughly 10mm-thick shells.
Chill for 10–15 minutes while preheating the oven to 180°C (fan forced).
Pre-Bake the Shells
Bake empty shells for 6–8 minutes, until lightly golden and set.
Let them cool slightly while preparing the filling.
Cook the Mince Filling
Heat olive oil in a pan over medium heat.
Add onion and cook for 5 minutes until soft.
Add garlic (if using) and cook 1 minute.
Add mince, breaking it up with a spoon, and cook until browned.
Stir in cumin, paprika, salt, and chilli powder. Add tomato paste and passata. Simmer 3–5 minutes until thick and rich.
Fill and Bake
Spoon the mince mixture into the pre-baked cups.
Bake for 8–10 minutes or until the edges are crisp and golden.
Cool for 5 minutes before removing from the tray (the cups firm up as they cool).
Top and Serve
Dollop with avocado dip and sour cream.
Finish with chives, coriander (or dill), and a few slices of chilli.