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Mini Shredded Beef Taco Salads in Crispy Corn Tortilla Cups
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Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

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

Equipment

  • Muffin Tray

Ingredients

  • 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 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.