CUPCAKE TACOS
Steps:
- Tortilla cups:
- 1. Cut all tortillas in half.
- 2. Form each half into a cupcake shape by placing in a cupcake tin and forming/bending/ripping until it fills almost the entire cup. If it doesn't quite stay together, it's fine because the melted cheese will keep it together.
- 3. Sprinkle as much or as little cheese into the bottom of each cup as you like.
- 4. Using 2 Tbsp. of olive oil, brush edges of each cup.
- 5. Bake in a 350 degrees F oven for 15 minutes.
- Pico de Gallo:
- 1. Cut 2 tomatoes in half and scoop out all the seeds.
- 2. Dice into 1/2 inch cubes.
- 3. Take the seeds and ribs out of 1 jalapeno and dice as finely or largely as you like.
- 4. Seed cucumber and dice the same size as tomatoes.
- 5. Mix all vegetables in a bowl with 1/2 teaspoon of garlic salt, 1 scallion and 1 or 2 tablespoons cilantro depending on how much you like cilantro. Add salt and pepper to taste.
- Guacamole:
- 1. Peel and pit the avocado and cut into cubes.
- 2. Seed half a tomato and dice,
- 3. Add lemon juice and cilantro and mash with a potato masher or fork (If you like really smooth, creamy guacamole you can use a food processor instead).
- 4. Add salt and pepper to taste.
- Meat:
- 1. Defrost meat (if frozen).
- 2. Heat 2 tablespoons olive oil in large skillet.
- 3. Cook meat until it is no longer pink anywhere (Depends on the temperature of the pan).
- 4. Add cumin and chili powder and remaining garlic salt (and cayenne pepper if you like it spicy) and cook for one minute.
- 5. Add salt and pepper if needed.
- Assembly:
- 1. Take cooled tortilla cup out of pan.
- 2. Fill cup with meat.
- 3. Add your favorite toppings (guacamole, Pico de gallo, sour cream, etc.)!
- 4. Garnish with cilantro if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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