Celebrate Taco Tuesday with Muffin Tin Tacos

My boys LOVE tacos! Who am I kidding, I love tacos!  Everyone loves tacos, and Muffin Tin Tacos are a fun and exciting way to serve tacos – and they make a great appetizer!

[muffin tin tacos]

My Muffin Tin Tacos use the same recipe for the filling as my 20-Minute Tacos, the only difference is that you fill some muffin tins with tortillas, bake them, and then fill them!  Taco bowls!  Use mini-muffin tins to make these an appetizer!

[tacos]

Ingredients:

1 lb ground beef
4 tbsp homemade taco seasoning
2 tbsp olive oil, divided
1 lime, juiced
1 can petite diced tomatoes
½ onion, diced
¼ – ½ jalapeno, diced (depending on how spicy you like it)
1 tbsp garlic, minced
corn tortillas

For Topping:
shredded cheddar cheese
lettuce
diced tomatoes
salsa
guacamole
pickled jalapenos
sour cream

Directions:

Preheat oven to 375 degrees.

In a large skillet over medium high heat, heat 1 tbsp olive oil until shimmering. Add onion and jalapeno, and cook until onion starts to turn translucent, about 5 minutes. Add ground beef, garlic and taco seasoning to pan. Stir to combine, and use spoon to break up large pieces of beef.

[beef]

Cook for 5 minutes, until no longer pink. Add tomatoes, and lime. Stir to combine. Let simmer over medium heat for 15 minutes.

Meanwhile, using the can from the tomatoes, or a round cookie/biscuit cutter, cut circles out of tortillas, and place in muffin tins to create little bowls. Use a pastry brush and brush remaining olive oil on tortillas. Bake for 5 minutes. Remove from oven and set aside.

[taco shells]

Fill corn tortillas with cooked meat. Bake for 5 more minutes, or until tortillas are crispy. Remove from oven and top with your favorite taco toppings!

[tacos]

For the FREE printable version of this recipe, click the link below for a PDF version:

Muffin Tin Taco Bowls

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