Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups
Servings 6
Equipment
- Muffin Tray
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.