Taco Cups

Published: Aug 27, 2012

These miniature taco cups are just the right size for slightly spicy, savory, pre-dinner bite.

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Ingredients

1. Step 1Heat corn tortillas one at a time in a dry skillet over medium-high heat for 15 to 20 seconds per side, until soft and pliable, or stack tortillas and microwave uncovered until warm and flexible, about 25 seconds. Brush both sides of tortillas with oil. With the bottom of a glass, gently press tortillas into 6 jumbo-sized muffin cups. Don't worry if some of the tortilla jets inward.
2. Step 2Preheat oven to 375 degrees F. In a small bowl, combine chili powder, cumin, onion powder, garlic powder, salt, black pepper, and paprika. Heat 1 tablespoon oil in a large skillet over medium heat. Add spice mixture, beef, mushrooms, red pepper, and onion; cook 7 minutes or until beef is no longer red and mushrooms have softened. Add a layer of cheese to the bottom of the tortilla cups and top with beef mixture. Sprinkle remaining cheese on top and bake for 15 minutes, or until tortillas begin to brown on edges and cheese is nicely melted. Serve topped with cherry tomatoes and cilantro.