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.
