Spicy Muffin Tin Tacos

These scrumptious Tacos with flour tortillas, ground beef, cheddar cheese, guacamole and sour cream take a new shape using jumbo muffin tins. The whole family loves this recipe!

Photo by Lee C.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • Nonstick cooking spray, for spraying the muffin tins and tortillas

  • 6

    (6-inch) flour tortillas

  • Kosher salt and freshly ground black pepper

  • 1

    tablespoon vegetable oil

  • 1/2

    onion, finely chopped

  • 1 1/2

    teaspoons chili powder

  • 1 1/2

    teaspoons ground cumin

  • 1

    teaspoon ground coriander

  • 1

    teaspoon Worcestershire sauce

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon garlic powder

  • 12

    ounces ground beef chuck

  • 1

    cup black bean and corn salsa

  • 2

    cups iceberg lettuce, shredded

  • TOPPINGS:

  • Cheddar cheese, shredded

  • Guacamole

  • Sour cream

Directions

Preheat the oven to 425°F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool. 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, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute. Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper. Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired. Special equipment: 6-cup jumbo muffin tin

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