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Jan
Looking for a delicious and nutritious meal that’s packed with protein? These High Protein Taco Cups are the perfect solution. With lean beef mince, a medley of flavourful seasonings, and a unique blend of ingredients, this dish is not only satisfying but also great for those aiming to boost their protein intake. Perfect for a quick dinner or a fun twist on taco night, these taco cups are a delightful addition to your meal rotation. Here’s how to make them with a distinctly Australian twist.
Ingredients
1 onion (1/2 for the filling and the other 1/2 for the fresh topping)
3 cloves of garlic
Chives, to taste
Macadamia oil
500 grams lean beef mince
½ cup Bullseye BBQ Sauce
1 packet Mingle Smash These Smokey Chipotle Tacos Seasoning (30 grams)
4 scoops Tasteless Protein by Feel Good Protein
2 sprigs of mint
1 fresh tomato
1 tbsp balsamic vinegar
Salt, to taste (Optional)
12 slices honey leg ham (approximately 180 grams)
1 cup 4 cheese melt, grated
Method
1. Preheat the oven to 180°C.
2. Finely chop half the onion, the garlic, and half of the chives.
3. In a pan, heat a small amount of macadamia oil and sauté the onion and garlic until the onion becomes translucent. Be careful not to overcook them.
4. Add a little water to the pan to assist with the cooking process.
5. Brown the mince in the pan.
6. Stir in ½ cup of Bullseye BBQ Sauce and mix well to combine all the flavours.
7. Add the Mingle Smash These Smokey Chipotle Tacos Seasoning and mix thoroughly.
8. Stir in the Tasteless Protein, ensuring everything is well combined, then turn off the heat and set the pan aside.
9. Finely chop the other half of the onion, tomato, and mint. Mix them in a bowl with a dash of balsamic vinegar to create a fresh topping. You may add a pinch of salt if needed.
10. Spray a muffin pan with non-stick spray. We prefer using a square mini cake pan for this.
11. Line each hole in the muffin pan with a slice of honey ham, then add a small amount of grated cheese to each cup.
12. Fill the cups with the meat mixture, top with a little more cheese, and bake in the oven for 12 minutes or until the cheese is bubbly and golden.
13. Remove it from the oven and top each taco cup with the tomato and mint mixture. Enjoy!
Macros
This recipe makes 12 taco cups. Each cup:
Protein – 17g
Carbs – 8g
Fat – 8g
Weight – 102g
Calories – 170
