Tiny Taco Salads Recipe

• Difficulty: Easy
• Yield: 12 taco cups
• Nutritional Information (per serving of 1/12): Calories 273, Total Fat 13 g, Saturated Fat 4 g, Carbohydrates 29 g, Dietary Fiber 3 g, Sugar 4 g, Protein 11 g, Cholesterol 23 mg, Sodium 526 mg
• Time: Total: 25 minutes; Active: 25 minutes

Imagine digging into a handheld taco salad that's as fun to eat as it is delicious! These crispy tortilla cups, sized just like cupcakes, burst with savory beef filling and vibrant toppings. Molly adores them because that juice-soaked shell is pure blissone of life's simple joys. Perfect for parties or any time you crave mess-free, crowd-pleasing bites!

Ingredients

Taco Shells:

• Extra-virgin olive oil spray
• Twelve 4 1/2-inch street taco-sized flour tortillas
• 1/2 teaspoon kosher salt, plus extra for sprinkling

Beef Filling:

• 1 tablespoon extra-virgin olive oil
• 1 small red bell pepper (about 180 grams), finely diced
• 1 small yellow onion (about 160 grams), finely diced
• Kosher salt
• 12 ounces (336 grams) 80/20 ground beef
• 2 tablespoons (66 grams) tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 cup low-sodium beef broth

For Garnish:

• Sliced avocado
• Sour cream
• Diced tomato
• Grated Cheddar cheese
• Sliced scallions
• Shredded iceberg lettuce
• Lime wedges

Special Equipment: 12-cup muffin tin

Instructions

1. To prepare taco shells: Position an oven rack in the upper third of the oven and preheat to 350F. Lightly spray or brush a 12-cup muffin pan with olive oil.
2. Wrap tortillas in damp paper towels and heat in the microwave for 15 to 20 seconds until soft and flexible. Carefully press one tortilla into each muffin cup, pleating the edges as needed and ensuring the bottom is flat. After placing all tortillas, mist them lightly with olive oil and sprinkle with salt. Bake for about 12 minutes, or until the edges are golden and the cups have crisped evenly. Remove and set aside.
3. For the beef filling: Warm olive oil in a large skillet over medium heat. Add the diced red bell pepper, onion, and a pinch of salt. Cook occasionally stirring until softened, around 4 minutes.
4. Add the ground beef and sprinkle with 1/2 teaspoon salt. Break the meat up with a spoon and cook until browned, about 4 to 5 minutes. Pour off all but 2 tablespoons of fat from the pan.
5. Clear a space in the skillet's center and add tomato paste. Let it cook for about a minute, then sprinkle on chili powder, cumin, paprika, garlic powder, and oregano. Stir well to combine the spices and tomato paste.
6. Pour in the beef broth, bring to a boil, then lower heat and simmer until the mixture thickens, about 5 minutes.
7. To serve: Spoon the beef filling into each taco cup, then top with avocado slices, sour cream, diced tomato, grated Cheddar, scallions, and shredded lettuce. Serve alongside lime wedges for an added burst of flavor.