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Taco Cheese Cups

by Betsy Carter

Under 30 min

Inspired by homemadeinterest.com

Under 30 min

Ingredients

for 24 cups

  • 2 cups
    shredded cheddar cheese (200 g)
  • 1 lb
    ground beef (455 g)
  • ½ teaspoon
    garlic powder, or dried minced garlic
  • 2 tablespoons
    cumin
  • 2 tablespoons
    chili powder
  • ¼ cup
    water (60 mL)
  • 1 teaspoon
    salt
  • tomato, to serve
  • guacamole, to serve
  • greek yogurt, to serve

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Preparation

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

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