Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups
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0.0
0 reviews
Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Course
Main Course, Appetizer
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Cuisine
Mexican
Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- olive oil cooking spray
- 6 corn tortillas
- shredded beef (click the link for recipe up above)
- lettuce shredded
- cheddar cheese shredded
- tomatoes diced
- green onions diced
- black olives sliced
- pickled jalapeno sliced
- sour cream
- guacamole (click the link for recipe up above)
- salsa (click the link for recipe up above)
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Instructions
- Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
- Make the shredded beef–click the link up above for the recipe.
- Make the salsa–click the link up above for the recipe.
- Make the guacamole–click the link up above for the recipe.
- Place the corn tortillas into the microwave for 30 seconds or until soft and pliable.
- Place them into each muffin tin, pushing carefully so you don't tear the tortilla, making sure there is an opening in the center to put the salad fixings in.
- Spray the tortillas with olive oil cooking spray then cook until golden brown and crispy–about 15 minutes.
- Remove the crispy tortilla cups from the oven and let them cool for 5 minutes.
- Fill each taco cup with a spoonful of shredded beef followed by shredded lettuce, cheese, tomatoes, green onions, black olives, sour cream, and jalapenos.
- Serve with a side of salsa and guacamole. Enjoy.
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