Taco Cups
Servings 8 Servings
Ingredients
- 20 oz Prairie Legacy Grass-Fed Ground Beef
- ½ cup sweet onion diced
- ¼ cup green chiles diced
- ½ cup salsa
- ⅓ cup enchilada sauce
- 1 tablespoon adobo seasoning
- ½ tablespoon ground cumin
- Juice of ½ lime
- 8-10 white or yellow corn tortillas
- ½ cup jalapeño nacho cheese
- Cooking oil spray
For Topping
- Shredded lettuce
- Avocado diced
- Jalapeño diced
- Tomato diced
- Sour cream
Instructions
- Preheat the oven to 350°F.
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 2–3 minutes, breaking it apart as it browns.
- Add the diced onion, green chiles, and salsa. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
- Stir in the enchilada sauce, adobo seasoning, and cumin. Add the juice of ½ lime and mix well.
- Continue cooking for 8–10 minutes, or until the ground beef is fully cooked and most of the liquid has evaporated. Remove from the heat and set aside to cool slightly.
- Turn a standard 12-cup muffin tin upside down. Press the corn tortillas into the spaces between the muffin cups to form bowl shapes. Lightly spray with cooking oil.
- Bake for 3–4 minutes, or until the tortillas are lightly crisp and holding their shape.
- Carefully remove the tortilla cups from the muffin tin. Fill each cup with the ground beef mixture and top with jalapeño nacho cheese.
- Return the filled taco cups to the oven and bake for 3–4 minutes, or until the cheese is melted and the filling is heated through.
- Top with shredded lettuce, diced avocado, diced jalapeño, diced tomato, and sour cream. Serve immediately.