EASY TACO CUPS
These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. -Ashley Jarvies, Manassa, CO
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
TEX-MEX TACO CUPS
Provided by Eddie Jackson
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
- For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
- For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
- For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
- To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.
EASY EGG TACOS
Serve these fun and easy tacos with your favourite toppings for the full taco treatment that kids love.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
- In a small bowl or measuring cup, whisk eggs, salt and pepper.
- Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
- Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 23.7 g, Cholesterol 220.1 mg, Fat 19.4 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 8.6 g, Sodium 921.7 mg, Sugar 1.5 g
BREAKFAST TACO CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, large flour tortillas, vegetarian refried beans, egg, shredded mexican cheese blend, cherry tomatoes, fresh cilantro leaf
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Time 30m
Yield 12 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
- Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
- Press a tortilla square into each cup of the prepared muffin tin.
- Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
- Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 76 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
TACO CUPS
From one of my favorite blogs- Plain Chicken. Make sure to have favorite taco toppings available: sour cream, salsa, green onions, lettuce, tomatoes.
Provided by SB61287
Categories Mexican
Time 40m
Yield 18 cupcakes
Number Of Ingredients 6
Steps:
- Preheat oven to 375. Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.
- Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.
Nutrition Facts : Calories 179.1, Fat 8.3, SaturatedFat 4.2, Cholesterol 31.8, Sodium 345.4, Carbohydrate 14.8, Fiber 2.2, Sugar 0.4, Protein 11
CRUNCHY TACO CUPS RECIPE BY TASTY
Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas
Provided by Iris Tian
Categories Appetizers
Yield 12 taco cups
Number Of Ingredients 6
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!
Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
More about "tacoeggcups recipes"
BEST TACO CUPS RECIPE - HOW TO MAKE TACO CUPS - DELISH
From delish.com
5/5 (4)Category Dinner, LunchOccupation Food DirectorTotal Time 30 mins
BEST TACO CUPS RECIPE - HOW TO MAKE TACO CUPS - GOOD …
From goodhousekeeping.com
Servings 24Estimated Reading Time 1 minCategory Appetizers, SnackTotal Time 30 mins
MINI TACO SALAD CUPS - DAMN DELICIOUS
From damndelicious.net
HEALTHY CRUNCHY TACO CUPS (VEGAN, GLUTEN-FREE) - VEGGIES DON'T …
From veggiesdontbite.com
TACO EGG MUFFIN CUPS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
HOW TO MAKE KETO CHEESE TACO CUPS - DELISH
From delish.com
CRISPY CHICKEN TACO WONTON CUPS {MUFFIN TIN RECIPE
From feelgoodfoodie.net
HOMEMADE MINI TACO CUP RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY TACO CUPS | THE BEST HOMEMADE MINI TACOS RECIPE!
From delightfulemade.com
TACO CUPS - FOOD WITH FEELING
From foodwithfeeling.com
EASY TACO SAUSAGE CUPS - WONDERMOM WANNABE
From wondermomwannabe.com
22 TACO RECIPES THAT TOP THE TACO TRUCK'S | ALLRECIPES
From allrecipes.com
TACO BREAKFAST EGG CUPS | LAURA FUENTES - MOMABLES
From momables.com
BEEF TACO CUPS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
BAKED TACO CUPS | KID-FRIENDLY TACOS | TACOS FOR KIDS
From createkidsclub.com
EASY TACO SALAD CUPS - JUST A TASTE
From justataste.com
INSIDE CUP FOODS, WHERE IT SEEMS GEORGE FLOYD NEVER LEFT - CNN
From cnn.com
15 SIDES FOR TACO DINNERS - WHAT TO SERVE WITH TACO MEALS - KITCHN
From thekitchn.com
A TACO BAR: THE EASIEST WAY TO FEED A CROWD | STYLEBLUEPRINT
From styleblueprint.com
TACO MUFFIN CUPS RECIPE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
TACO BELL CANADA | FOOD MENU
EASY KETO TACO CUPS - THE BEST KETO RECIPES
From thebestketorecipes.com
CRUNCHY TACO CUPS — A FUN AND EASY TACO RECIPE!
From kevinandamanda.com
TACO CUPS - MY LIFE AFTER DAIRY
From mylifeafterdairy.com
TACO CUPS AND CHEESE DIP {GAME DAY FOOD} - MY KITCHEN CRAZE
From mykitchencraze.com
BEEF AND BEAN TACO CUPS | RECIPE | KITCHEN STORIES
From kitchenstories.com
VEGETARIAN TACO CUPS | THE SPECKLED PALATE
From thespeckledpalate.com
EASY VEGETARIAN TACO CUPS (READY IN 20 MINUTES ... - RACHEL COOKS®
From rachelcooks.com
TIPPY'S TACO HOUSE, WARRENTON - MENU, PRICES & RESTAURANT …
From tripadvisor.ca
TACO CUPS RECIPE | WOOLWORTHS
From woolworths.com.au
TACO APPETIZERS: 20 TASTY BITES WE LOVE TO MAKE - TASTE …
From tasteofhome.com
TACO EGG CUPS - JASMINEMAYSFITNESS.COM
From jasminemaysfitness.com
MINI BREAKFAST TACO CUPS (BAKED EGG BITES) - DASH OF JAZZ
From dashofjazz.com
TACO CUPS - CRAZY FRESH
From eatcrazyfresh.com
TACO EGG MUFFIN CUPS - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
MAKE EASY TACO CUPS FOR YOUR NEXT PARTY! - PIP AND EBBY
From pipandebby.com
VEGGIE TACO CUPS - GOURMANDELLE
From gourmandelle.com
TACO CUPS WITH BEEF AND CHEESE - DINNER AT THE ZOO
From dinneratthezoo.com
TACO CUPS | WHOLLY GUACAMOLE
From eatwholly.com
TACO MEAL PREP BOWLS - DAMN DELICIOUS
From damndelicious.net
TACO CUPS WITH CORN TORTILLAS - SWEET SAVORY PLATE
From sweetsavoryplate.com
TACO BELL CANADA | FOOD MENU | VEGETARIAN
From tacobell.ca
VEGAN TACO CUPS - EAT FIGS, NOT PIGS
From eatfigsnotpigs.com
You'll also love