Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups
Prep Time 15minutes
Servings 6
Ingredients
Cooking spray
6corn tortillas
Shredded beefclick link for recipe up above
Lettuceshredded
Cheddar cheeseshredded
Tomatoesdiced
Green onionsdiced
Black olivessliced
Pickled jalapenosliced
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.