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Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups

Prep Time15 mins
Servings: 6


  • 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)


  • 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.