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Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

This recipe was created in order to clean out my refrigerator.  I had a ton of taco fixings leftover  from our Shredded Beef Soft Taco dinner so I decided to bake mini crispy corn tortilla cups and make little taco salads out of them.  I cooked the corn tortillas in a large muffin tin until they were crispy and golden brown.  I then filled the bottom of each cup with some shredded beef followed by lettuce, cheese, tomatoes, green onions, black olives, sour cream, and  jalapenos.  I served each salad with a side of guacamole and salsa.  These little mini taco salads were fun to make, fun to eat, and tasted fabulous.  My kids and I really loved them even if they were a bit messy to eat.   Another great way to use up Mexican leftovers.

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 into the microwave and cook for 30 seconds or until the tortillas are soft and pliable.  Place them into each muffin tin, pushing carefully so you don’t tear the tortilla.  Make sure there is an opening in the center to put the salad fixings in.

Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups

Spray the tortillas with 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.

Mini Shredded Beef Taco Salads 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 Salads in Crispy Corn Tortilla Cups

Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

Prep Time: 15 minutes
Servings: 6

Ingredients

  • Cooking spray
  • 6 corn tortillas
  • Shredded beef click 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 link for recipe up above)
  • Salsa (click link for recipe up above)

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
  • Make the shredded beef - click link up above for recipe. Make the salsa - click link up above for recipe. Make the guacamole - click link up above for recipe.
  • Place the corn tortillas into the microwave and cook for 30 seconds or until the tortillas are soft and pliable. Place them into each muffin tin, pushing carefully so you don't tear the tortilla. Make sure there is an opening in the center to put the salad fixings in. Spray the tortillas with 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!!!