Prep Time
5 Minutes
Cook Time
35 Minutes
Makes
12
Ingredients
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6 Mission Street Tacos
Mission Mild Chunky Salsa
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Filling:
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2 tbsp oil
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12 beef meatballs
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¾ cup Mission Mild Chunky Salsa
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1 cup mozzarella, shredded
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1 tbsp parsley, chopped
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1 cup canned corn, drained and rinsed
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1 cup sour cream
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1 avocado, diced
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2 tbsp parsley, chopped for garnish
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Instructions
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Step 1
Preheat oven to 200°C.
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Step 2
Heat oil in a pan and cook meatballs for approximately 13 - 15 minutes, turning regularly until cooked. Once cooked, transfer the meatballs onto a plate lined with a paper towel.
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Step 3
Heat up 6 Mission Street Tacos in the microwave, as per packet direction. Cut tacos into even quarters using a pizza cutter.
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Step 4
Spray a 12-cup muffin tin with olive oil. Add 2 taco quarters into each muffin cup, covering the entire insert.
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Step 5
Assemble taco cups by adding 1 meatball, 1 tbsp of Mission Salsa and a sprinkle of shredded mozzarella into each muffin cup.
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Step 6
Bake for 8 - 10 minutes until the cheese has melted. Let it cool for a few minutes (allowing the taco cups to set in shape) before transferring onto a serving platter.
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Step 7
Top each taco cup with corn kernels and sour cream. Garnish with diced avocado and parsley.
