Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6
-
Course
Main Course, Appetizer
-
Cuisine
Mexican
Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- olive oil spray
- 6 corn tortillas
- beef click the link for recipe up above, shredded
- lettuce shredded
- cheddar cheese shredded
- tomato 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)
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
