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Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Course: Main Course , Appetizer
Cuisine: Mexican

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)

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
  2. Make the shredded beef–click the link up above for the recipe.
  3. Make the salsa–click the link up above for the recipe.
  4. Make the guacamole–click the link up above for the recipe.
  5. Place the corn tortillas into the microwave for 30 seconds or until soft and pliable.
  6. 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.
  7. Spray the tortillas with olive oil cooking spray then cook until golden brown and crispy–about 15 minutes.
  8. Remove the crispy tortilla cups from the oven and let them cool for 5 minutes.
  9. Fill each taco cup with a spoonful of shredded beef followed by shredded lettuce, cheese, tomatoes, green onions, black olives, sour cream, and jalapenos.
  10. Serve with a side of salsa and guacamole. Enjoy.