Crunchy Taco Cups


Wonton Taco Cups are perfect for Tuesday taco! These crunchy tacos are also the perfect appetizer for game day, and a favorite for Cinco de Mayo celebrations. Quick and easy to prepare, these mini tacos are baked, not fried !

It is important that you feel good what you eat! For these meat pie cups, I use 96% lean beef and a drizzle of avocado oil. This louden the flavor while preventing meat from dry out. For Mexican appetizer recipes like mini tacos, cheese and sour cream options can be regular or low-fat.

* Ingredients

For 12 cups taco
° 1 pound of lean ground beef (455 g)
° 3 tablespoons of seasoning taco, 1 infinlope
° 6 ounces chopped tomatoes (170 g)
° 4 ounces (115 g) chopped green chili peppers, 1 can
° 1 1/2 cups grated sharp cheddar cheese (150 g)
° 6 large tortilla bread

* Preparation

In a large skillet, brown the ground beef and drain any remaining fat. Transfer it to a bowl.
Add the taco seasoning, tomato and green pepper to the ground meat and stir.
Preheat the oven to 375 ° F (190 ° C).
Cut the flour tortilla into a square shape and cut each into 4 small square pieces of equal size.
 Covering a Standard size muffin pan with non-stick cook spray.
Line every muffin cup To  tortilla sheet.
Add 1.5 tablespoons of the taco mixture. Above it 1 tablespoon of cheese. Press down and add another layer of tortilla paper, taco mixture, and a final layer of cheese.
Gently brush the top edges of the tortilla with cooking oil.
Baking for 18-20 min until cups are heated & edges are golden in colour.

Enjoy !