Description
Crunchy Taco Salad Cups are a fun, flavorful twist on traditional taco salad, featuring crispy tortilla cups filled with seasoned meat, fresh veggies, and creamy toppings. Perfect for parties or a quick weeknight meal.
Ingredients
Scale
- 12 small flour or corn tortillas
- 2 tbsp cooking oil
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups lettuce, shredded
- 1 cup tomatoes, diced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, sliced
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Brush tortillas with oil and press into muffin tin to form cups. Bake for 8-10 minutes until golden and crisp. Let cool.
- In a skillet, cook ground meat until browned. Add onion and garlic; cook until soft. Stir in taco seasoning and 1/4 cup water; simmer for 5 minutes.
- Fill each tortilla cup with meat mixture. Top with lettuce, tomatoes, cheese, avocado, and a dollop of sour cream.
- Garnish with cilantro and serve immediately.
Notes
- For a vegetarian version, use black beans or lentils instead of meat.
- Keep tortilla cups and fillings separate until serving to maintain crunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Use corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg