2 tsp vegetable oil
400 g beef mince
200 g salsa
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Warm the tortillas for 30 seconds in the microwave, or heat them briefly in a warm, dry frying pan.
2 Nestle a tortilla into the cups of a muffin tin and fold back the edges, leaving an opening in the centres. Bake for 10 minutes.
3 Heat the oil in a frying pan over a medium-high heat and cook the beef mince for 7-9 minutes until cooked through. Drain off any fat.
4 Stir in the salsa and bring to a boil, then reduce the heat and simmer for 10 minutes.
5 Spoon the mixture into the tortilla bowls and top with shredded Cheddar, lettuce and a dollop of sour cream.