EASY CRUNCHY TACO CUPS RECIPE
This recipe for Easy Crunchy Taco Cups is the answer to your Cinco de Mayo prayers and Mexican food cravings. Fun, quick, easy to make, and delicious to boot, these versatile, kid-approved, oven-baked taco cups with wontons are made with yummy ground turkey, taco seasonings, and melty cheese. Olé!
Provided by Sharon Rigsby
Categories Appetizer Lunch Main Dish Snack
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Spray a regular size muffin pan with non-stick cooking spray and set aside
- Add the ground turkey to a large skillet over medium heat. Use a potato masher or fork to break up the meat into small pieces. Cook for about 10 minutes or until the turkey is cooked and just starting to brown.
- Drain any fat from the pan. Add 1/3 cup of water, the can of Rotel tomatoes and green chilies, and the package of taco seasoning mix. Mix well and continue to cook uncovered for 10 minutes or until the liquid has evaporated. Remove the skillet from the heat and set aside to cool for 10 minutes.
- Place a wonton wrapper in each muffin cup, and gently press down into the cup. Add one tablespoon of the ground turkey mixture and one tablespoon of cheese. Top with another wonton wrapper, then another tablespoon of the ground turkey mixture and another tablespoon of cheese. Repeat this process for all muffin cups.
- Use a pastry brush and lightly brush the top of each taco cup with vegetable or olive oil.
- Bake for 12-15 minutes or until the wonton wrappers are golden brown and the cheese has melted.
- Remove from the oven and let cool for ten minutes. Use a fork to lift the taco cups from the muffin pan and serve immediately.
- Optional: garnish with sour cream, cheese, shredded lettuce, salsa, Pico de Gallo, etc.
Nutrition Facts : Calories 165 kcal, Carbohydrate 11 g, Protein 12 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 619 mg, Fiber 0.2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRUNCHY TACO CUPS RECIPE BY TASTY
Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas
Provided by Iris Tian
Categories Appetizers
Yield 12 taco cups
Number Of Ingredients 6
Steps:
- In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
- Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
- Preheat oven to 375ºF (190ºC).
- Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
- Generously coat a standard size muffin tin with nonstick cooking spray.
- Line each cup of prepared muffin tin with a tortilla sheet.
- Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
- Lightly brush the top edges of the tortilla with cooking oil.
- Bake 18-20 minutes until cups are heated through and edges are golden brown.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
CRUNCHY TACO CUPS RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375º F. 2. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl. 3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine. 4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces. 5. Generously coat a standard size muffin tin with nonstick cooking spray. 6. Line each cup of prepared muffin tin with a tortilla sheet. 7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese. 8. Lightly brush the top edges of the tortilla with cooking oil. 9. Bake 18-20 minutes until cups are heated through and edges are golden brown.
CRUNCHY TACO CUPS RECIPE - (4/5)
Provided by rrxing
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray. Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese. Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
CRUNCHY TACO CUPS
Crunchy tacos made in a muffin tin!
Provided by kevinandamanda.com
Categories Dinner
Time 32m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
- Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.
Nutrition Facts : Calories 155 calories, Sugar 0.8 g, Sodium 263.2 mg, Fat 6.1 g, SaturatedFat 3.3 g, TransFat 0.2 g, Carbohydrate 10.9 g, Fiber 0.7 g, Protein 13.3 g, Cholesterol 38 mg
EASY TACO CUPS
These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. -Ashley Jarvies, Manassa, CO
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.
Nutrition Facts : Calories 291 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
TRICKY TACO CUPS
Fools of all ages will fall in love with these sensationally sneaky sweets that look like taco salads. Crunchy waffle bowls are filled with chocolate ice cream, then topped with tinted coconut "lettuce" and "cheese", maraschino cherry "tomatoes" and black licorice "olives".
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place pecans in a shallow bowl. Drop small scoops of ice cream into pecans; roll to coat. Place on a baking sheet; freeze until firm. In a large resealable plastic bag, combine 1-1/2 teaspoons water and green food coloring; add 1-1/2 cups coconut. Seal bag and shake to tint. In a small resealable plastic bag, combine yellow food coloring and remaining water; add remaining coconut. Seal bag and shake to tint., Place coated ice cream balls in waffle bowls. Sprinkle with green coconut. Dollop with whipped topping. Sprinkle with the yellow coconut and licorice; top with the cherries. Serve immediately.
Nutrition Facts : Calories 468 calories, Fat 31g fat (14g saturated fat), Cholesterol 16mg cholesterol, Sodium 130mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.
CRUNCHY TACO RING RECIPE BY TASTY
Here's what you need: olive oil, large white onion, red bell pepper, jalapeño, ground beef, taco seasoning, lime, flour tortillas, nonstick cooking oil spray, shredded cheddar cheese, tortilla chips, shredded monterey jack cheese, salsa
Provided by Julie Klink
Categories Appetizers
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
- Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
- On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
- Generously spray a bundt pan with nonstick spray.
- Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
- Spread half of the ground beef mixture on top of the cheese.
- Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
- Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
- Bake for 45 minutes until crispy and browned.
- Let cool for 20 minutes.
- Place a plate on top of the bundt pan, and invert the ring onto the plate.
- Slice and serve with salsa.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 61 grams, Fat 30 grams, Fiber 4 grams, Protein 29 grams, Sugar 4 grams
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