Mexican Cups

March 28, 2015 at 7:35 am

Mexican cups recipe

When thinking of a recipe to create for the Pampas blogger search competition I could not go past a family friendly recipe that would also make great leftovers for lunch and school box fillers.

The flaky, pastry and mince filling is a great combination and let’s face it who doesn’t like to eat with their hands?

There seems to be some special kind of enjoyment as you pick these colourful cups and take your first bite……first there is a slight crunch then a big hit from the Mexican spice mince which is then enveloped by the grated cheese, finely chopped lettuce, diced tomatoes and dollop of sour cream. Each mouthful is perfect. Sure a little mess is to be had and fingers are to be licked but that is the best part! I hope you enjoy this recipe as much as we all did.


  • 1 cups chicken stock
  • 500 g lean beef mince
  • 1 onion diced
  • 1 red capsicum diced
  • 1 green capsicum diced
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • ¼ tsp chilli powder (more if you like it hot)
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 1 tsp oregano
  • 2 tblsp olive oil
  • 700ml passata
  • season with salt and pepper
  • 4 sheets puff pastry, thawed cut into squares

For toppings

  • Shredded lettuce
  • Grated cheesed (I used tasty)
  • Deseeded and diced tomato
  • Sour cream


1. In a deep 30cm sautee pan, add oil on medium heat. Once heated add onions and stir for 2 minutes. Add the green and red capsicums and cook until they are all soft and translucent. Add herbs and spices and cook for 1 minute until fragrant.

2. Turn heat on high and add mince and cook until browned breaking out any lumps. Season.

3. Reduce heat to low and add the passata and stock. Partially cover simmering for 30 mins stirring occasionally. Check seasoning again. Leave cover off for a further 20 min or until the sauce thickens stirring frequently so it doesn’t stick.

4. Take off heat and spread on a flat baking tray to cool quickly.

5. Pre-heat oven to 200 degrees Celsius.

6. Cut thawed puff pastry into squares and lightly spray 3 x ¼ cup capacity muffin trays with oil. Place the squares in pressing firmly.

7. Place the cooled beef mince in the pans.

8. Lift the edges of the puff pastry and slightly fold to encase the filling. Bake in oven for approx.. 25 mins or until the pastry is puffed and dark golden brown. Stand for 10 mins and serve with toppings. Enjoy!

Mexican cups recipe