Mexican meatball cups

• Ingredients

•  olive oil cooking spray
•  250g packet mini flour tortillas
•  200g lean beef mince
•  1 small brown onion, grated
•  1 small zucchini, trimmed, grated
•  1/2 cup fresh multigrain breadcrumbs
•  1 tablespoon olive oil
•  3/4 cup (200g jar) mild taco sauce
•  1/2 cup Campbell's Real Stock Chicken Salt Reduced
•  1/3 cup grated tasty cheese and guacamole dip, to serve
• 
  

• Method

1. Step 1
   Preheat oven to 200°C. Spray ten 1/3-cup capacity muffin holes with oil. Using a 12cm round cutter, cut 1 round from each tortilla. Press 1 round into each muffin hole. Spray with oil. Bake for 8 to 10 minutes or until golden. Cool in pan for 20 minutes.
2. Step 2
   Meanwhile, place mince, onion, zucchini and breadcrumbs in a bowl. Using clean, damp hands, mix until well combined. Roll heaped tablespoons of mixture into balls. Place on a plate. Refrigerate for 10 minutes.
3. Step 3
   Heat oil in a large, non-stick frying pan over medium-high heat. Cook meatballs, turning, for 10 minutes or until browned. Add taco sauce and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until meatballs are cooked through and sauce thickens slightly.
4. Step 4
   Spoon 1 meatball and 2 teaspoons of sauce into each tortilla cup. Sprinkle with cheese. Top with dollop of guacamole. Serve.