Taco Cups
The temps are finally cooling off and it’s time for all the fall activities! Stepping on crunchy leaves, sipping warm drinks, cozying up in sweatshirts, and watching football. HA! Okay, I do not actually watch football. I know nothing about the sport, but I do know the nostalgic feeling of having it on in the background on Sunday afternoons. With football comes lots of yummy meals, and these taco cups are the perfect addition! I made them for my family last week and they were such a hit. They are super easy to make and absolutely delicious.
These are filled with mixture of seasoned ground beef, zucchini, and corn. Of course I also melted some cheese on top, and you can add more from there if you want! We put a dollop of sour cream and some guacamole, salsa would be delicious as well.
Taco Cups
Ingredients
- 1 lb. ground beef
- 1 large zucchini cut into small cubes
- 1/2 yellow onion chopped fine
- 8 oz. frozen fire roasted corn
- 1 pack taco seasoning
- 16 flour tortillas
- Shredded cheddar cheese
- 1 egg
- Optional: sour cream, guacamole, salsa
Instructions
- Place ground beef n a large skillet over medium high heat for 10 minutes or until cooked all the way through. Strain some of the grease.
- Add the zucchini, onion, and corn. Mix well and place a lid on the skillet for 8 minutes.
- Stir in one packet of taco seasoning (follow directions on packet, you might need to add a tiny bit of water) and let simmer 5 more minutes.
- Stack your tortillas and cut just the very edges off so that the tortillas are squares. Heat a small skillet over medium heat. Place each tortilla on the skillet for 10-15 seconds and then transfer immediately to a greased muffin tin. Stuff the tortilla in the tin making it a cup for filling. (Do not skip heating the tortillas or they might break when you try to bend them to put in the muffin tin).
- Fill each cup with the taco meat filling. Top with a sprinkle of cheese.
- Whisk one egg and use a brush to lightly brush both sides of the top part of the tortilla sticking out.
- Bake at 350°F for 15 minutes. Serve with guacamole and sour cream.
- TIP: Save the edge pieces of the tortillas. Spread them out evenly on a baking sheet. Brush them with the remaining egg wash and sprinkle them with salt. Bake them for about 10 minutes while the cups are baking to have homemade chips.
