Such a crowd pleaser! Don’t overlook this recipe!
Taco salad cups are a fun and convenient way to enjoy all the flavors of a traditional taco salad in a portable and bite-sized form. These cups are perfect for parties, family gatherings, or a simple weeknight dinner. In this article, we’ll explore everything you need to know about making and enjoying taco salad cups, from their ingredients and preparation to their health benefits and variations.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Taco seasoning | 1 packet |
| Small flour tortillas or wonton wrappers | 12 |
| Shredded cheese (cheddar or Mexican blend) | 1 cup |
| Shredded lettuce | 1 cup |
| Diced tomatoes | 1 cup |
| Sour cream | 1/2 cup |
| Chopped cilantro | 1/4 cup |
| Sliced black olives (optional) | 1/4 cup |
| Diced avocado (optional) | 1 |
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Cook the Beef: In a medium skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Season the Beef: Add the taco seasoning to the beef according to the package instructions. Mix well and cook until the sauce has thickened.
- Prepare the Muffin Tin: Lightly spray a muffin tin with cooking spray.
- Form the Cups: Press the flour tortillas or wonton wrappers into each muffin cup to form a small bowl shape.
- Fill the Cups: Spoon the cooked taco meat into each tortilla or wonton wrapper cup.
- Add Cheese: Sprinkle shredded cheese over the top of each cup.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cheese is melted and the edges of the tortillas/wonton wrappers are golden brown.
- Cool: Remove from the oven and let cool slightly.
- Add Toppings: Top each taco salad cup with shredded lettuce, diced tomatoes, a dollop of sour cream, chopped cilantro, and optional black olives and avocado.
- Serve: Serve immediately and enjoy!
