Crunchy Beef & Bean Taco Cups

I got this clever and super simple idea from Abby at Manila Spoon.

I showed Abby’s photo of these little crunchy taco cups to my daughter and the two friends she had over and they absolutely loved the idea. And since I’m behind on posting  anything for Cinco de Mayo this year, I decided to make this my token fiesta post in honor of the occasion.

It turned out really well because my daughter loves meat, but one of her friends is a vegetarian. This provided a quick and tasty lunch option for all the girls: my girl wanted hers filled with meat (she doesn’t like beans), her vegetarian friend had bean taco cups and the other girl had beef and bean (like me!).  Thank you Abby for a wonderful lunch idea!

Beef & Bean Taco Cups

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 taco cups, or about 4 servings 1x

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Ingredients

Scale 1x2x3x

• 12 corn tortillas
• About 1/2 lb taco meat
• Cooked pinto beans
• 1 1/2 – 2 cups of shredded cheddar, Monterey Jack or Fiesta Blend of cheeses
• Chopped onion and/or jalapeno (optional)

For garnish/toppings:

• Cherry tomatoes, cut in quarters
• Fresh cilantro leaves
• A bit of fresh romaine lettuce, chopped
• Guacamole, Light sour cream or Greek yogurt, Salsa

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Instructions

1. Prepare your taco meat and beans. Preheat the oven to 375 degrees. Spray a muffin pan with cooking spray.
2. In a flat non-stick pan, warm the corn tortillas on both sides to soften them, then mold each tortilla into a cup in the muffin pan, letting them fold and curl as necessary to make a little cup.
3. Put a tablespoon or so of cheese in the bottom of each cup, add some taco meat and beans to almost fill the cup, then top with a bit of jalapeno and onion (if you like) and then more cheese.
4. Set the muffin pan in the oven and bake for about 15 minutes, or until the cups are crisp and the cheese is good and melted and bubbly.
5. Garnish with tomato, lettuce, and cilantro and serve with your choice of “sides”. I let our guests add their own toppings.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Serving Size: 3 taco cups

This recipe was shared at Weekend Potluck, Katherine Martinelli’s Cinco de Mayo party,What’d You Do this Weekend?,  Mop it Up Monday, Tuesday’s Table, Try a New Recipe Tuesday, Wednesday Extravaganza, Cast Party Wednesday, Efforts & Assets Link Party, All my Bloggy Friends, KM’s Mother’s Day Bloghop and Clever Chicks Bloghop.