Meat-filled tacos

Ingredients:

• 6 wheat tortillas, 15 cm in diameter.
• 1 tbsp. vegetable oil
• Half an onion, finely chopped
• 1.5 tsp chili powder
• 1.5 tsp ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Worcestershire sauce
• 0.5 tsp dried oregano
• 0.5 tsp paprika
• 1/4 tsp garlic powder
• 340 g of ground beef neck
• 1 cup black bean and corn salsa
• 2 cups shredded iceberg lettuce
• Grated cheddar, guacamole, and sour cream for topping
• Special equipment: metal pan for 6 large muffins

Preparation:

1. Preheat oven to 220°C.
   
   Spray a 6-cup muffin pan with cooking spray. Carefully fold the tortillas in half, then in quarters. Place one in each muffin pan cavity and unfold to form bowls. Spray the tortillas with cooking spray. Sprinkle with a pinch of salt. Bake until golden brown, 8-10 minutes. Let cool.
2. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire sauce, oregano, paprika, and garlic powder; cook, stirring to coat the onion, about 1 minute.
3. Add the ground beef, 1/2 teaspoon salt, and some freshly ground black pepper to the skillet. Cook, breaking up the ground beef with a spoon, until darkened, about 5 minutes. Add the salsa and bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until the juices thicken slightly, about 4 minutes. Season with salt and pepper to taste.
4. Fill each taco shell with a small amount of shredded lettuce, then top with the beef filling. Sprinkle with shredded cheddar and top with guacamole and sour cream.