Corn Chip Nacho Cups with Avocado Dip & Sour Cream

Nacho Cups

2x tbsp Olive Oil
500g Beef Mince
1 1/2 Cups Grated Tasty Cheese
120g Butter (melted)
1x tbsp Cumin
1 tsp Sweet Paprika
1 tsp Kosher Salt
1/2 tsp Chilli Powder (optional)
1/2 Cup Water
1x tbsp Tomato Paste
1x Onion (finely diced)
1x Packet Sonora Foods Corn Chips (original flavour)

Toppings

1x Packet Chives (fresh)
1x Red Chilli (optional)
1x Packet Fresh Dill or Coriander (up to you)
300g Sour Cream
200g Avocado Dip

1. Process corn chips and cheese until finely chopped. Add butter to processor. Process until combined. Using a 12-cup muffin tray, insert the mixture into each section, moulding it to the cup shape allowing a 10mm shell. Refrigerate for 1 hour.

2. Preheat oven to 200C/180C fan-forced.

3. Heat oil in a large frying pan. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic. Cook for 1 minute. Add mince. Cook, breaking up lumps, for 5 minutes or until browned. Add cumin, paprika, kosher salt and chilli powder. Cook for 1 minute. Stir in paste and 1/2 cup water. Simmer for 2 minutes or until sauce thickens.

4. Divide mince among cases. Bake for 10 to 15 minutes or until crust is golden. Stand for 5 minutes.

5. Carefully remove cups. Dollop with avocado dip and sour cream. Serve topped with chives, chilli, coriander or dill.

6. Enjoy