For the Filling:

• Heat a drizzle of olive oil in large saucepan or Dutch oven.

  Add the beef and cook until turning brown and crisp on the edges.

  Season well with taco spice.

  Remove beef from the pan and set aside.
• Add a fresh drizzle of olive oil to the pan.

  Add onion and fry until tender.

  Add the garlic and jalapeño and cook for a minute until fragrant.
• Add the mushrooms and cook until golden brown and tender.

  Pour in the tinned tomatoes, black beans and seasoning.

  Return the mince to the dish.
• Bring to a simmer and cover.

  Cook for a few minutes allowing the flavours to meld and the tomato to thicken.

  Add the corn and cook until warmed through.

When ready to serve - finish with fresh coriander and stir through.

For the tortilla cups: Preheat oven to 200˚C with the fan on.

• Different brands will make various sizes of flour tortillas.

  Measure tortillas by pressing and folding one into the muffin tin to create a little cup and seeing how much excess there is.

  Trim tortillas if necessary so that once placed in the muffin tin there is a little lip over the edge for plenty of filling.
• Brush trimmed tortillas on both sides with a little olive oil.
• Place in the muffin tin.

  If you have a six cup muffin tin - do two rounds.

  Place a little oven safe ramekin or little metal dessert mould in the muffin cup to help hold the shape.
• Bake for ± 8 minutes until golden brown.
• Remove from the oven and when cool enough to handle remove the tortilla cups and place them on a cooling rack. They will crisp up as they cool.

To Assemble:

• Spoon the warm filling into the baked tortilla cups.

   Garnish with spring onions, serve with lime wedges and enjoy!