Tasty Taco Cups Food

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.

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!

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.

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!