Return to Headlines

January 2019: Taco Cups


Download or Print Here


 

 

TACO CUPS

 

taco cup

SUBMITTED BY:  JOE IMMORDINO

FOOD SERVICE DIRECTOR

 

INGREDIENTS

Cooking spray, for pan

12 tortillas

1 tbsp. olive oil

1/2 onion, chopped

1 lb. ground beef

2 tsp. Taco Seasoning

kosher salt

Freshly ground black pepper

1 c. chopped cherry tomatoes

2 c. shredded Cheddar

1 c. Shredded lettuce

Sour cream, for drizzling

 

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with tomatoes, cheese, lettuce and sour cream.