Taco Cheese Cups Recipe By Tasty

Steps:

• In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
• Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
• Preheat oven to 375ºF (190ºC).
• Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
• Generously coat a standard size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
• Lightly brush the top edges of the tortilla with cooking oil.
• Bake 18-20 minutes until cups are heated through and edges are golden brown.
• Enjoy!

Steps:

• Preheat oven to 350˚F (180˚C).
• Spoon 1 tablespoon piles of cheddar cheese 2 inches (5 cm) apart onto a parchment paper-lined baking sheet.
• Bake for 5-7 minutes, or until edges of cheese piles are golden brown.
• Cool for 1 minute.
• Press cheese piles into mini muffin tin slots to form cups. Allow cheese to cool completely before removing.
• Add ground beef and salt to a skillet over medium-high heat and cook until browned.
• Drain grease from the meat.
• Add garlic, cumin, chili powder, and water to skillet and stir until well-incorporated.
• Stir in salt.
• Distribute meat to cheese cups.
• Garnish with tomatoes, guacamole, and Greek yogurt.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin.
• Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes.
• Fill biscuit-lined muffin cups with turkey mixture.
• Bake in preheated oven until browned and hot, about 13 minutes.
• Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup.
• Bake 3 minutes more, or until cheese is melted.
• Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.

Steps:

• Mix 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
• Form mixture into a ball.
• Roll ball in remaining cheddar cheese to coat.

Steps:

• Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
• Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
• Add garlic and cook for one more minute, stirring constantly.
• Drain all the grease from the pan and return to the heat.
• Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
• Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
• Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
• On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
• Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
• Mix the egg and water together and brush pastry edges with it.
• Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
• Repeat until all ingredients are used.
• Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
• Bake at 375 degrees for about 15-17 minutes or until golden brown.
• OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
• Great served with sour cream, catsup or your favorite dip.

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.