These taco cups are appetizers but if you are like me , you can eat them for lunch or dinner.
Add garlic, beef, ginger, turmeric and taco seasoning, then cook until the beef is fully cooked ( you may need to add a little water). Set aside.
Note that I added ginger and turmeric powder to the beef for their health benefit but that’s optional.
Crunchy Beef Taco Cups
Ingredients
- 1 lb ground beef
- 12 large flour tortillas (soft taco)
- 2 tbsp olive oil
- 1 small onion, sliced thin
- 3 cloves garlic, minced
- 1/2 tsp turmeric ( optional)
- 1/2 tsp ginger powder(optional)
- 1 tbsp taco seasoning
- 2 cups shredded cheddar cheese
- 1 tbsp melted unsalted butter for brushing
- Nonstick cooking spray
For toppings
- Shredded lettuce
- 6 small roma tomatoes( or any other type), diced
- Sour cream
Instructions
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First, cook the onion in the olive oil over medium heat until caramelized. Add a little water to avoid its burning.
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Add garlic, beef, ginger powder, turmeric and taco seasoning, then cook until the beef is fully cooked ( you may need to add a little water). Set aside.
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Cut each tortilla into a square shape. You can cut the four angles of the tortilla as shown in the picture above (optional).
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Coat the muffin pan cups with a cooking spray, then line the cups with the square shaped tortillas (or the small tortillas).
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Slightly press in the center of each tortilla to form a tortilla cup.
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Put a spoonful (or more);of beef mixture into each tortilla cup.
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Top the beef in the tortilla cups with shredded cheddar cheese.
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Brush the tortilla cups edges with melted butter.
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Bake in 375℉, preheated oven for about 20 minutes or until the cups edges are slightly brown.
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Serve the tortilla cups as is or with shredded lettuce, tomatoes and sour cream on top(I have used ranch dressing).
Recipe Notes
- You don’t have to cut the tortillas into squares if you use the small ones.
- You can use more than 1 tablespoon of taco seasoning if you like.
- For the toppings, you can add guacamole, olives, salsa, you name it.