I’m the first to admit that a lot of times things don’t go as planned with little ones, and dinner is a bit of an afterthought. That’s why I like to plan my meals out ahead of time…and in our family, there’s a Mexican meal on the table about once a week. I don’t know where I’d be without easy and tasty meals.
And have I mentioned that Sylvie is a salsa addict? She would eat salsa on its own for her dinner if we’d let her get away with it.
I usually feed the family addiction by rotating between things like quesadillas, tacos, taco salad, and enchiladas to round out my meal plan. But sometimes we’re craving something a little more interesting.
I’ve been making these delightful little twists on a taco for a couple of years now. They are so much fun and a great way to change things up from the typical Mexican dinner.
One thing I love about these is how versatile they are. For this recipe, I’m including some pretty typical taco fillings, because they are great, but you could also throw in some green chile chicken or fish and white sauce, for example. Feel free to get crazy!
Baking these little cups will change your Taco Tuesday for the better, I promise!
- 1 lb ground beef
- 1 pkg taco seasoning
- 2/3 C water
- 4 super soft tortillas
- 1 C shredded cheese
- 1 C salsa or diced tomatoes
- 1 C guacamole
- 1 C sour cream
Preheat your oven to 350.
Start by browning your ground beef, then adding the taco seasoning/water mix. This can be done ahead of time, or if you're really on the ball, grab frozen taco meat and thaw.
Spray a muffin tin with non-stick cooking spray. Then grab your super soft tortillas. Tear into thirds, and press them into the tin. If your tortilla isn't fitting right, just add a torn tortilla, pinching it together with your too-small piece until it fills the tin. If it's not "super soft," add a bit of water. Surprisingly enough, it will hold together just fine after baking. It's okay and encouraged for the tortillas to overflow a bit from the muffin cups.
Next, spoon in ground beef, salsa, and shredded cheese. Bake at 350 for 10 minutes.
Pull out your toasty, bubbly creation, and add sour cream, guacamole, or things like shredded lettuce and other cool-temperature toppings. You can customize them for each family member of have them top their own.
Serve with a side of black beans, rice, and mariachi music. Enjoy!
Let me know if you try them out. And pass along any of your favorite meals and meal planning tips while you’re at it. Happy eating!
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