Try this new take on a taco--a mini muffin cup! The tortilla provides the shell, perfect to fill with your favorite fixings!
Pickled Red Onions (if desired)
cups sliced red onions
cup fresh lime juice (from 2 limes)
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
lb lean (at least 80%) ground beef
pouch (8 oz) Old El Paso™ Mexican Cooking Sauce Roasted Tomato
Heat oven to 375°F. In medium nonreactive bowl, stir together onions and lime juice. Cover tightly; refrigerate 1 hour.
Place 1 tortilla in each of 12 ungreased regular-size muffin cups, bending each tortilla to fit in cup; spray each tortilla with cooking spray. Bake tortillas 5 minutes.
Meanwhile, in 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in cooking sauce. Reduce heat. Simmer 3 to 5 minutes or until mixture thickens.
Spoon 2 tablespoons beef mixture in center of each cup. Bake 8 to 10 minutes longer or until tops of tortilla cups are crispy and filling is bubbly. Top each cup with 1 tablespoon pickled onions.
These little cups are super-yummy topped with sour cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving (2 cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.