Crunchy Taco Cups Recipe By Tasty

CRUNCHY TACO RING RECIPE BY TASTY

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!

CRUNCHY TACO CUPS RECIPE BY TASTY

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!

CRUNCHY TACO CUPS RECIPE - (4/5)

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.

EASY TACO CUPS

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.

CRUNCHY TACO CUPS

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.

TASTY TACO CUPS

Steps:

• Preheat oven to 375° F. Brush cups of regular size muffin pan with vegetable oil or spray with non-stick spray; set aside.
• Brown and crumble ground beef in skillet over medium heat. Drain in colander; rinse well under hot water to remove as much grease as possible; drain well. Return to skillet. Over medium heat, add taco seasoning, Rotel tomatoes, and water. Stir to combine. Cook uncovered for 10 to 15 minutes or until most of liquid has evaporated. Cool 10 minutes. (See Tip 4)
• Layer taco cups in muffin cups as follows: (1) wonton wrapper; (2) 1 tablespoon meat mixture; (3) 1 tablespoon shredded cheese; (4) another wonton wrapper; (5) another tablespoon of meat mixture; (6) another tablespoon of shredded cheese. Brush top lightly with vegetable oil.
• Bake at 375° F for 12 to 15 minutes or until wonton wrappers are golden brown.
• Remove from oven; let cool 10 minutes. Remove from muffin pan. (See Tip 5)
• If desired, garnish with sour cream and/or sliced green onion tops. Serve warm.
• Yield: 12 Tasty Taco Cups.

TRICKY TACO CUPS

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.