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Tacos have long been a beloved meal across various cultures, celebrated for their versatility and flavor. From the classic Mexican street taco filled with carne asada to gourmet versions featuring exotic fillings, tacos can be adapted to suit any palate. The appeal lies not just in the taste but also in the experience of assembling them, allowing everyone to customize their own meal.

Mini Taco Salad Cups

Discover the delicious and fun twist on a classic dish with Mini Taco Salad Cups! Perfect for any occasion, these bite-sized treats feature savory seasoned meat, fresh veggies, and tasty toppings all tucked into crispy tortilla cups. Ideal for parties or weeknight dinners, this recipe allows for customization, making it a hit among guests and family alike. Try out this flavorful dish that's both easy to prepare and visually appealing, perfect for sharing and enjoying!
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Ingredients
  

1 pound ground beef (or turkey)

1 tablespoon taco seasoning

1 cup cherry tomatoes, diced

1 cup canned black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup shredded lettuce

1 cup shredded cheddar cheese

1 avocado, diced

1/2 cup sour cream

1/4 cup salsa

12 mini flour or corn tortillas (about 4 inches in diameter)

Cooking spray

Fresh cilantro (for garnish)

Instructions
 

Prepare the Tortilla Cups: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray. Take the mini tortillas and press them into the muffin cups to form a cup shape. Bake in the preheated oven for 10-12 minutes or until they're crispy and lightly browned. Remove from the oven and let cool.

    Cook the Meat: In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it up with a wooden spoon. Drain any excess grease, then stir in the taco seasoning and a splash of water. Cook for an additional 2-3 minutes until the meat is well coated and flavorful.

      Assemble the Salad Cups: Once the tortilla cups have cooled, start layering the ingredients. Begin by adding a spoonful of the seasoned meat to the bottom of each cup. Follow with a layer of black beans, corn, shredded lettuce, diced cherry tomatoes, cheese, and avocado.

        Add Toppings: Top each mini taco cup with a dollop of sour cream and a drizzle of salsa. Garnish with fresh cilantro leaves for an added burst of flavor.

          Serve: Arrange the mini taco salad cups on a platter. Serve them immediately as an appetizer or a fun main course. Enjoy!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12