Taco Cups

Here‘s a new way to make tacos. Turn your tortilla’s into bowls. There are endless possibilities for fillings. This recipe is for a traditional taco mix. Quadruple the taco seasoning and keep it in a jar for handy use in the future.

Ingredients

Serves 6

6 – 8” flour tortillas for burritos, warmed

Cooking spray

TACO MEAT

1 lb ground beef

¼ cup water

Taco Seasoning – see below how to make your own

FILLINGS

1 ½ cups black beans, rinsed and drained

1 cup salsa

1 cup shredded Cheddar cheese

TOPPINGS- Pick the ones you like

Shredded lettuce, if desired

Sour cream

Cilantro, chopped

Diced tomatoes

Diced onions

Sliced Avocados

HOMEMADE TACO SEASONING

1 tsp chili powder

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp crushed red pepper

1/8 tsp oregano

1/8 tsp paprika

½ tsp cumin

¼ tsp salt

¼ tsp black pepper

Directions

1. Preheat the oven to 375F degrees.

2. Make the taco cups: Spray 6 large muffin tins or 12 standard size muffin cups with cooking spray. *note if using the standard muffin pan use a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place the tortilla in the muffin tin and using the bottom of a glass jar gently push the tortilla in. Mist the tortilla with olive oil. Place in the oven and bake for 6 minutes to slightly crisp up (just barely golden brown).

3. Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water and simmer for 4-5 minutes. Set aside.

4. Remove the slightly cooked tortillas from the oven and spoon about 1-2 Tbl beans down. Next add 1-2 Tbl of taco meat over the top. If adding salsa, add 1-2 tsp over top. Bake for 6-8 minutes and remove from the oven.

5. Evenly divide the cheese over top of the taco muffins and put back in the oven to bake for 1-2 minutes or until cheese is melted. Remove muffins from tin and top 1 tsp of tomatoes, onions and avocados.

6. Place a heaping dollop of sour cream on top and garnish with cilantro and a corn chip.