Crunchy Taco Cups
Crunchy deliciousness in every bite is guaranteed! Very easy to prep and totally perfect for a holiday party!
Ingredients
- 1 recipe for Ground Beef Tacos, see note for recipe link
- 12 pieces Soft Corn Tortillas, warmed up (so that it softens and becomes more pliable)
- 2 cups Shredded Cheese, Mexican, Sharp Cheddar or Monterey Jack or a combo
- A few Cherry tomatoes, halved or Plum Tomatoes, chopped
- A bunch of fresh Cilantro, chopped
Instructions
- Preheat the oven to 375 F.
- Over medium high heat, warm the tortillas one at a time in a dry pan or skillet until soft and pliable roughly 15-20 seconds per side. Brush each tortilla with a little oil - both sides (you may opt not to do this but a little oil will make it crispier and turn golden brown, too.).
- Place the warmed up Corn Tortillas in a muffin pan and try to gently push each down until they form a mini-cup. Don't worry if the sides fold.
- Once all the tortilla cups are in place, add about 1 Tablespoon of the shredded cheese at the bottom of each cup. Top the cheese with the ground meat mixture (you may have some excess after filling all 12 cups).
- Sprinkle the remaining cheese on top and bake until the tortillas begin to brown on the edges and the cheese has nicely melted approximately 15 minutes. Serve it topped with cherry or plum tomatoes and chopped Cilantro. Enjoy!!!
Notes
TIPS & TRICKS
Here's the recipe for delicious ground beef tacos.
You need a muffin pan that's deep and wide enough to accommodate a tortilla. If you don't have a large 12-cup muffin pan, you can use the 6-cup one (just double the amount of filling per cup). I use the Demarle Muffin Tray which is just perfect for each tortilla.
Don't forget to drain the meat filling first to remove excess grease to avoid tearing up the taco shells so they will be crispier on the bottom of the cups instead of soggy. This is especially important if you are doing a dairy-free (no cheese) version as I have done for my first attempt.
Tried this recipe?Let us know how it was!