Ingredients
Scale
- 12 corn tortillas
- About 1/2 lb taco meat
- Cooked pinto beans
- 1 1/2 – 2 cups of shredded cheddar, Monterey Jack or Fiesta Blend of cheeses
- Chopped onion and/or jalapeno (optional)
For garnish/toppings:
- Cherry tomatoes, cut in quarters
- Fresh cilantro leaves
- A bit of fresh romaine lettuce, chopped
- Guacamole, Light sour cream or Greek yogurt, Salsa
Instructions
- Prepare your taco meat and beans. Preheat the oven to 375 degrees. Spray a muffin pan with cooking spray.
- In a flat non-stick pan, warm the corn tortillas on both sides to soften them, then mold each tortilla into a cup in the muffin pan, letting them fold and curl as necessary to make a little cup.
- Put a tablespoon or so of cheese in the bottom of each cup, add some taco meat and beans to almost fill the cup, then top with a bit of jalapeno and onion (if you like) and then more cheese.
- Set the muffin pan in the oven and bake for about 15 minutes, or until the cups are crisp and the cheese is good and melted and bubbly.
- Garnish with tomato, lettuce, and cilantro and serve with your choice of “sides”. I let our guests add their own toppings.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 3 taco cups