I love shredded beef and it makes a great change from mince for tacos and nachos. But the real star of this meal is the homemade taco seasoning. If you’ve never made it yourself before you really should give it a try. It’s better than the bought stuff and dead easy to make. This version has a nice amount of chilli (enough for a good kick of heat) but you can adjust the amount of chilli to suit your taste.
As for the little tortilla cups, I haven’t included detailed instructions or images in the recipe for making these – mainly because I’m not entirely sure what I was doing was safe and I wouldn’t want anyone to get hurt in the process. But for those of you who are curious, I just moulded a small-sized flour tortilla over an old, upside-down drinking glass and baked it in the oven (low-moderate heat) until it was starting to brown around the edges. I only did one at a time (I didn’t want to risk ruining any more glasses) but reheated them in the oven before serving. The glass was ok and they turned out beautifully, but just be careful.