Description
Simple recipe for individual taco salad servings in crisp cups.
Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 6 large flour tortillas
- 1 tablespoon vegetable oil
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup salsa
- 2 tablespoons sour cream
Instructions
- Preheat oven to 375 degrees Fahrenheit. Lightly brush the inside of a standard muffin tin with vegetable oil.
- Press one flour tortilla into each muffin cup, forming a bowl shape. Bake for 10 to 12 minutes, or until crisp. Remove from oven and let cool slightly before carefully removing the shells.
- Brown the ground beef in a skillet over medium heat. Drain any excess fat.
- Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Fill each cooled tortilla cup with a portion of the cooked taco meat.
- Top the meat with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- Add a spoonful of salsa and sour cream to each cup before serving.
Notes
- You can substitute ground turkey or chicken for the ground beef.
- Bake the tortilla cups on a baking sheet if you do not have a muffin tin.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 75
Keywords: taco salad, taco cups, easy dinner, ground beef, tortilla bowls