Taco Cheese Cups Recipe By Tasty Food

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!

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.

BREAKFAST TACO CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
• Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
• Press a tortilla square into each cup of the prepared muffin tin.
• Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
• Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
• Garnish with cilantro.
• Enjoy!

TACO CHEESE CUPS RECIPE BY TASTY

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!

TASTY TACOS

Steps:

• Brown ground beef in large saucepan over medium heat.
• Add tomatoes, chili powder, soup mix, and beef broth.
• Simmer until liquid is almost absorbed. Cover, reduce heat and continue cooking ten more minutes.
• Scoop out avocado into small bowl and mash with fork.
• Add vinegar and salsa. Mix well.
• Grind a few shakes of sea salt and pepper into avocado mix, to taste.
• To assemble tacos fill shell with meat mixture, top with taco sauce to taste, layer cheese, avocado mixture, sour cream and any other condiments you prefer and enjoy!
• Feeds 6-8 or 4 hungry teenagers.

QUICK AND TASTY TACO DIP

Steps:

• Mix the cream cheese, sour cream and taco seasoning together until well mixed and creamy.
• Place on a dish- spread out evenly.
• Top with lettuce, tomatoes, olives, onions and finish with the cheese.
• Chill and serve with taco chips!

CREAM CHEESE TACO DIP

Steps:

• Combine cream cheese, sour cream, chili powder, cumin, and red pepper in large bowl; mix until well blended.
• Stir in salsa.
• Spread onto 10-inch serving platter.
• Chill until ready to serve.
• Just before serving top with cheeses, tomatoes, green onions and olives.
• Serve with chips.

TACO MAC RECIPE BY TASTY

Steps:

• Heat avocado oil in a large skillet on medium heat. Add onions and sauté for about 5 minutes.
• To this, add ground beef and cook until browned. Once browned, add in mushrooms and spinach.
• Sauté all ingredients together for another 5 minutes or so until beef is completely cooked, mushrooms are tender and spinach has wilted.
• Add taco seasoning and ⅓ cup water. Once combined, add in vegan cheese and mix everything together.
• Cover and stir frequently until the cheese has completely melted.
• Cook pasta according to directions on the box. Once done add pasta directly into the skillet and mix everything together. Serve immediately.

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.

CHEESE SHELL TACOS RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (180˚C).
• Freshly shred the cheese. Place your cheese in neat piles on an ungreased baking sheet.
• Bake for about 8 minutes, until all the individual shreds melt into one disc. Be careful not to let the cheese color too much.
• Once they are all melted, let them cool for 2 minutes on your baking sheet, then lift them onto paper towels to blot off any excess grease.
• To form the shells, lay them over a propped up utensil. (Or you can use anything in your kitchen, a wide bowl or saucepan could work too!) Set these aside to cool.
• To make the taco filling, brown the ground beef on high heat. Make a well in the center, add in the onion, jalapeños, garlic, and sprinkle in the taco seasoning packet. Stir to combine. Add water if you need it for a nice saucy filling.
• Use a fork to hold your cheese shell in place and fill with the beef mixture, and toppings of your choice.
• Enjoy!

TACO CUPS

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.

TASTY TACO PASTA SALAD

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, brown ground turkey in a medium skillet.
• Add water, taco seasoning, and yellow pepper to the cooked ground turkey and simmer until the sauce thickens.
• Place a portion of pasta onto each plate. Top with a portion of the turkey mix. Add a dollop of sour cream and sprinkle with cheese, avacado, cilantro.