MINI TACO CUPS
Put together mini taco cups for your next party! These adorable appetizers are easily customizable to suit your guests' tastebuds.
Provided by My Food and Family
Categories Home
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
- While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink
- Put the mini phyllo tart shells into the oven and bake for 8 minutes.
- Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted.
- Top with the ground beef, remaining cheese, salsa, red onion and green onion.
- Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
MINI TACOS
Steps:
- Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
- Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
- Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
- Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.
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
MINI TACO CUPS APPETIZERS
Found this in a magazine, tried it and liked it! I also liked the fact the magazine had nutritional counts so I wasn't afraid to try the recipe
Provided by kwlabear
Categories < 15 Mins
Time 7m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Heat toaster oven to broil.
- In small bowl, combine sour cream and taco seasoning.
- Place 1 tsp chili in each taco cup (I used tostitos scoops).
- Top with 1/2 tsp cheese.
- Place in toaster oven and broil 1-2 minutes.
- Top with sour cream.
Nutrition Facts : Calories 15.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.8, Sodium 44.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 1.1
MINI TACO CUPS
Make and share this Mini Taco Cups recipe from Food.com.
Provided by jovigirl
Categories Peppers
Time 15m
Yield 48 mini-cups
Number Of Ingredients 7
Steps:
- Place rack in uppermost position of oven. Heat to broil.
- Select 48 unbroken chips and place in single layer on one or two baking sheets.
- In small bowl, stir together the sour cream, jalapenos and taco seasoning.
- Place about 1 teaspoon chili into each tortilla cup.
- Top with about 1/2 teaspoon shredded cheese per cup.
- Place on top rack and broil 1-2 minutes, until cheese is melted and chili is heated through.
- Once cups are heated, top with a small dollop of the jalapeno sour cream.
- Garnish with parsley and serve with extra sour cream on the side.
Nutrition Facts : Calories 139.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 3.1, Sodium 183.1, Carbohydrate 17.4, Fiber 1.5, Sugar 0.5, Protein 2.4
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HOMEMADE MINI TACO CUP RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
5/5 (3)Total Time 35 minsCategory AppetizersCalories 158 per serving
- Lightly grease two muffin tins. Cut 4-inch circles (using a cookie cutter or a round shape, like a lid, you can cut around with a knife or kitchen shears) from the tortillas. You'll need about 16. Microwave the cut tortillas for about 10-15 seconds until pliable. Nestle one tortilla in each muffin tin, pressing the tortilla into the bottom and corners of the tin. Set aside.
- In a large nonstick skillet, cook the ground beef or turkey, salt and pepper over medium heat, breaking up the meat into small pieces, until cooked through 5-8 minutes. Drain any excess grease. Stir in the chili powder, cumin and tomato sauce. Bring the mixture to a simmer and cook for 3-5 minutes.
- Scoop a spoonful of meat and sauce into each tortilla cup. Top with a sprinkle of cheese. Bake for 10-12 minutes until the tortillas are lightly golden around the edge and the filling is hot and bubbly. Carefully remove the cups from the muffin tin and serve with any taco toppings of your choice.
WEEKNIGHT DINNER: MINI TACO CUPS | HOLLEY GRAINGER
From holleygrainger.com
Cuisine MexicanCategory Main DishServings 12Total Time 30 mins
- While the beef cooks, spray 12 muffin cups with cooking spray. Line each muffin cup with two wonton wrappers. Fill each cup with 3 tablespoons of cooked beef mixture. Top each cup with 1 tablespoon cheese.
- Bake at 375F for 10-13 minutes or until wontons are golden brown and cheese has melted. Top with your favorite toppings.
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