Breakfast Taco Cups Recipe By Tasty

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

Crunchy Taco Cups Recipe by Tasty image

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

Ingredients

1 lb lean ground beef
3 tablespoons taco seasoning, 1 envenlope
6 oz diced tomato
4 oz diced green chilies, 1 can
1 ½ cups shredded sharp cheddar cheese
6 large flour tortillas

BREAKFAST TACOS

A most delectable way to start your day! These tasty breakfast tacos will give you something to talk about.

Provided by R H

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 6

Number Of Ingredients 8

Breakfast Tacos image

Steps:

Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 14.9 g, Cholesterol 187.8 mg, Fat 16.3 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 387.6 mg, Sugar 1.9 g

Ingredients

2 tablespoons margarine
1 small onion, chopped
1 clove garlic, chopped
6 eggs, beaten
½ cup salsa picante, divided
¼ teaspoon ground cumin
1 cup shredded Cheddar cheese
6 corn tortillas, warmed

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

Easy Taco Cups image

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.

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
1 can (16 ounces) refried beans
2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
1-1/2 cups shredded cheddar cheese
Optional toppings: Chopped tomatoes, sliced ripe olives, shredded lettuce, sour cream, guacamole and salsa