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
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.
TACO CUPS
Taco Cups from Delish.com make Taco Tuesday extra fun.
Categories taco cups mini tacos kid friendly recipes flour tortillas ground beef taco seasoning easy taco recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease muffin pan with cooking spray. Stamp out tortillas with a 4" biscuit cutter. Place a tortilla into each cup of muffin pan, folding the edges if necessary. Set aside.
- In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Add ground beef, breaking up the meat with a wooden spoon. Season with taco seasoning, salt, and pepper and cook until the meat is no longer pink, about 6 minutes. Drain fat.
- Spoon cooked beef mixture into each tortillas, then top with shredded cheddar. Bake until the tortillas are golden around the edges and the cheese has melted, about 10 minutes.
- Garnish with tomatoes, cheese, lettuce and sour cream.
WONTON TACO CUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 taco cups
Number Of Ingredients 12
Steps:
- For the wonton cups: Preheat the oven to 375 degrees F.
- Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
- In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
- For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.
TEX-MEX TACO CUPS
Provided by Eddie Jackson
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
- For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
- For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
- For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
- To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.
TACO CHEESE CUPS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, ground beef, garlic powder, cumin, chili powder, water, salt, tomato, guacamole, greek yogurt
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 24 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- Spoon 1 tablespoon piles of cheddar cheese 2 inches (5 cm) apart onto a parchment paper-lined baking sheet.
- Bake for 5-7 minutes, or until edges of cheese piles are golden brown.
- Cool for 1 minute.
- Press cheese piles into mini muffin tin slots to form cups. Allow cheese to cool completely before removing.
- Add ground beef and salt to a skillet over medium-high heat and cook until browned.
- Drain grease from the meat.
- Add garlic, cumin, chili powder, and water to skillet and stir until well-incorporated.
- Stir in salt.
- Distribute meat to cheese cups.
- Garnish with tomatoes, guacamole, and Greek yogurt.
- Enjoy!
Nutrition Facts : Calories 94 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
TACO CUPS
From one of my favorite blogs- Plain Chicken. Make sure to have favorite taco toppings available: sour cream, salsa, green onions, lettuce, tomatoes.
Provided by SB61287
Categories Mexican
Time 40m
Yield 18 cupcakes
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.
- Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.
Nutrition Facts : Calories 179.1, Fat 8.3, SaturatedFat 4.2, Cholesterol 31.8, Sodium 345.4, Carbohydrate 14.8, Fiber 2.2, Sugar 0.4, Protein 11
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.
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