Taco cups are filled with all your regular taco pickings, how high can you pile the toppings?
Sooooo…whether you’re into Football or not, there’s no escaping the fact that it’s Super Bowl madness over here in the US. We don’t know about you, but this gets us into a food frenzy, in a good way. We are planning what to serve for our Super Bowl gatherings and as always, we’re here to share.
Up today is a weeknight favorite that we’ve magically converted into finger foods for easier ‘sofa consumption’. These Taco Cups can be eaten with one-hand whilst keeping both eyes on the screen. So what’re you waiting for? Let’s get your taco game on.
Ingredients for 12 Taco Cups:
3 flour tortillas (approx. 9 inches / 22 cm in diameter)
1 lb (450g) ground beef or turkey, whatever your preference
1 cup of pinto beans (optional to add, or use only beans for a vegetarian version)
6oz (170g) diced tomato, from a can or we used fresh
1 jalapeño pepper, de-seeded (unless you like it spicy), and minced
3 tablespoons taco seasoning or make your own (*see notes at end of ingredients list)
1-1/2 cups (180g) shredded cheese, we like a mix of cheddar and monterey jack
1/2 cup (60g) sour cream
2 chopped spring onions, sliced for garnish
*Make your own taco seasoning (if you’re not using a packet):
1/2 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1-1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes for heat (optional).
Simply sprinkle over the ground beef whilst it’s cooking.
To make the taco cups, start by preheating the oven to 375F (190C).
In a large pan, brown the beef or turkey and drain the fat. Add the taco seasoning, beans (if using), tomato, jalapeño and warm through.
Cut the tortillas into even quarters. Spray a regular size muffin tin with a non-stick spray or wipe with a little oil. Push the tortilla quarters into the tin and put 2-3 tablespoons of the beef mixture into each cup. Top with a generous sprinkle of your favorite cheese and bake in the oven for 20 minutes. Allow to cool for a few minutes before removing from the tin, and top with a dollop or sour cream and spring onions.
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