Taco Cups

Name: Taco Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 2 tbsp Olive oil, divided; 12 El Comalito Flour Tortillas; 1 lb 80/20 Fat ground beef; ½ cup White onion, chopped; 2 Garlic cloves, chopped; 1 ½ cups Russet potato, peeled and chopped; 2 Roma tomatoes, chopped and divided; ⅓ Fresh cilantro, chopped (save a few springs for garnish); Salt and pepper to taste; Sour cream; Jalapeño, sliced; Cotija cheese, crumbled

Yields12 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients:

2 tbsp Olive oil, divided

12 El Comalito Flour Tortillas

1 lb 80/20 Fat ground beef

½ cup White onion, chopped

2 Garlic cloves, chopped

1 ½ cups Russet potato, peeled and chopped

2 Roma tomatoes, chopped and divided

⅓ Fresh cilantro, chopped (save a few springs for garnish)

Salt and pepper to taste

Sour cream

Jalapeño, sliced

Cotija cheese, crumbled

Directions:

Preheat oven to 350° F.
Heat tortillas in microwave for 20 seconds. Keep warm.
Dip pastry brush in ½ tablespoon oil and brush tortillas on both sides. Arrange them in a cupcake mold shaping them into a cup. Bake for 12 minutes or until tortillas are lightly crispy. Remove from oven and set aside.

Heat remaining oil in a large skillet over medium heat. Add beef, onion and garlic, stir and break up beef into small crumbles with spoon. Add potatoes, stir and cover. After 10 minutes, add 1 chopped tomato and cilantro, season with salt and pepper, cover and cook for 5 minutes more or until potatoes and beef are cooked through. Remove from heat and keep warm.

Spoon beef mixture in tortilla cups, top with sour cream jalapeño, chopped tomato, cilantro and cheese. Serve.

Ingredients