Taco Cups

By srumbel

Taco Cups Recipe - This Taco Cups Recipe comes together in 15 minutes for a fast, fun, and fabulous dish! Made with just five ingredients, plus optional toppings, it is sure to be a weeknight staple!
from addapinch.com

Ingredients

• olive oil spray
• 4 4 4 (8-inch) tortillas
• 1 1 92% pound lean ground beef 92%
• 1 1/2 1 1/2 1/2 teaspoon taco seasoning
• Optional Toppings
• pico de gallo
• salsa
• shredded lettuce
• diced tomato
• diced red onion
• shredded cheese
• sour cream
• guacamole
• Pico de Gallo
• 5 5 5 medium plum tomatoes diced
• 2 2 2 medium jalapeno peppers deseeded and deveined, diced
• 1/2 1/2 1/2 medium onion diced
• 1 1 1 clove garlic minced
• 2 2 2 tablespoons fresh cilantro chopped
• 1 zest and juice of 1 lime
• to and pepper to taste

Details

Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Preheat oven to 375º F. Spray muffin pan with olive oil spray and set aside.

Cut tortillas into circles using at least a 3-inch round cutter. Place the circles into the muffin pan indentions, making sure to lightly press them into the bottom. Spritz the tops of the circles with olive oil spray and bake until lightly browned, about 10 minutes.

Meanwhile, brown the ground been in a skillet set over medium heat. Drain away any drippings and stir in the taco seasoning. Cook for another minute or so to incorporate the taco seasoning. Remove from the heat.

Fill the cups with taco meat and then top with your preferred toppings.

Serve the taco cups immediately.

Notes

Make-Ahead:
Prepare all ingredients without assembly. Store baked tortilla cups in an airtight container or zip top bag in the pantry for up to 3 days. Store the browned taco meat in the refrigerator for up to a week. Prepare the optional toppings and store in individual containers in the refrigerator.

To serve, reheat the taco meat and assemble the taco cups. Serve while warm.

Yield: 12 taco cups

Pico de Gallo


Add all ingredients to a medium bowl and stir together until well-combined. Pour into serving bowl to serve with chips as an appetizer or to add as a topping to other ingredients.

Notes

Make-Ahead:
Although Pico de Gallo is best made fresh, you can store it in an airtight container in the refrigerator for 3 - 5 days.