I was totally going to deconstruct a Tasty’s recipe when I ran across these Crunchy Taco Cups. And today of all days, when it’s National Taco Day!
The only thing I’ll change in this recipe is the green chilies. If you like spicy leave them in, but I’m swapping them out for some chopped red onions.
These would be great for game day as an appetizer or a snack. Don’t you think?
Now the only thing missing from a traditional taco is the lettuce, so how about serving them on some Boston Bibb lettuce....too much? Ok. Well this recipe serves 12 Total Time: roughly 45 minutes
1 lb lean ground beef
2 tablespoons taco seasoning
6 oz tomatoes, diced
1 medium red onion, diced or 4 oz green chilies, diced
1 1/2 cups shredded sharp cheddar cheese
6 large flour tortillas
Preheat oven to 375F
Brown ground beef in a skillet, drain grease and transfer to a bowl. Add the taco seasoning, tomatoes, onions or chilies and stir to combine.
Cut the large tortillas into 4 small square pieces. Coat a standard size muffin tin with a nonstick cooking spray. Line each tin with 1 small pieces. Add a spoonful of the taco mixture to each tin and top with cheese. Press down and add another small tortilla square piece, then another spoonful of taco mixture and a final layer of cheese. Repeat until all 12 taco cups are done.
Lightly brush the top edges of the tortillas with cooking oil. Bake 18-20 minutes or until the cups are heated through and the edges are golden brown and crispy. Garnish with sour cream, guacamole, salsa or your favorite toppings. Yum Yum!