These baked taco cups turn soft corn tortillas into crisp little shells filled with seasoned beef, green chiles, enchilada sauce, and cheese. Let everyone add their favorite toppings after baking.
A QUICK NOTE
The tortillas are cut halfway so they can overlap and fit into a muffin pan. Ingredient amounts beyond the 2 lb of beef are flexible; add the seasoning, chiles, sauce, and cheese to taste.
INGREDIENTS
Corn tortillas, as needed for your muffin pan
2 lb lean ground beef
Low-sodium taco seasoning, to taste
Diced onion, optional
Diced bell pepper, optional
Green chiles, to taste
Red enchilada sauce, to taste
Shredded fiesta blend cheese, to taste
OPTIONAL TOPPINGS
Avocado
Diced tomatoes
Salsa
DIRECTIONS
1. Preheat the oven to 350°F.
2. Cook the ground beef in a skillet with the taco seasoning until fully cooked. Add diced onion and bell pepper while it cooks, if desired.
3. Cut each tortilla halfway from the edge toward the center with kitchen shears. Overlap the cut edges to shape a cone and place it in a muffin cup, closing the gap at the bottom as much as possible.
4. Spoon the beef mixture into each tortilla cup. Add green chiles and a little enchilada sauce, then top generously with cheese.
5. Bake for about 30 minutes, until the tortillas are crisp and the filling is hot.
6. Add your favorite toppings and serve. Leftovers reheat well.
