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Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

These mini shredded beef taco salads in crispy corn tortilla cups were created to clean out my refrigerator.  I had a ton of taco fixings left over from our Shredded Beef Soft Taco dinner so I decided to bake mini crispy corn tortilla cups for lunch for my kids and me. I served each salad with a side of guacamole and salsa and we loved them even, if they were a bit messy to eat.

Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

Ingredients:

  • Olive oil cooking spray
  • 6 corn tortillas
  • Shredded beef, click the link for the recipe
  • Lettuce, shredded
  • Cheddar cheese, shredded
  • Tomatoes, diced
  • Green onions, diced
  • Black olives, sliced
  • Pickled jalapeno, sliced
  • Sour cream
  • Guacamole, click the link for the recipe
  • Salsa, click the link for the recipe

Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

How to Make Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

Preheat the oven to 425 degrees.  Coat a muffin tray with cooking spray.

Make the shredded beef–click HERE for a link.

Make the salsa–click HERE for the link.

Make the guacamole–click HERE for a link.

Place the corn tortillas in the microwave and cook for 30 seconds or until soft and pliable.

Place them into each muffin tin, pushing carefully so you don’t tear the tortilla, making sure there is an opening in the center to put the salad fixings in.

Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

Spray the tortillas with olive oil cooking spray, then place in the oven to cook until golden brown and crispy–about 15 minutes.

Remove the crispy tortilla cups from the oven and let them cool for 5 minutes.

Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

Fill each taco cup with a spoonful of shredded beef followed by shredded lettuce, cheese, tomatoes, green onions, black olives, sour cream, and jalapenos.

Serve with a side of salsa and guacamole.  Enjoy.

Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

 

Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Main
Cuisine: Mexican
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • Olive oil cooking spray
  • 6 corn tortillas
  • Shredded beef (click the link for recipe up above)
  • Lettuce shredded
  • Cheddar cheese shredded
  • Tomatoes diced
  • Green onions diced
  • Black olives sliced
  • Pickled jalapeno sliced
  • Sour cream
  • Guacamole (click the link for recipe up above)
  • Salsa (click the link for recipe up above)

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
  • Make the shredded beef–click the link up above for the recipe.
  • Make the salsa–click the link up above for the recipe.
  • Make the guacamole–click the link up above for the recipe.
  • Place the corn tortillas into the microwave for 30 seconds or until soft and pliable.
  • Place them into each muffin tin, pushing carefully so you don't tear the tortilla, making sure there is an opening in the center to put the salad fixings in.
  • Spray the tortillas with olive oil cooking spray then cook until golden brown and crispy–about 15 minutes.
  • Remove the crispy tortilla cups from the oven and let them cool for 5 minutes.
  • Fill each taco cup with a spoonful of shredded beef followed by shredded lettuce, cheese, tomatoes, green onions, black olives, sour cream, and jalapenos.
  • Serve with a side of salsa and guacamole. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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23 Comments

  1. and here i ate before coming to your blog.
    didn’t work…
    buying tortillas today and finally going to try this, i have those giant muffin tins too
    you are so damn clever girl

  2. These are super cute… seems like they would be difficult to eat though? Love the blog – inspires me daily!!!