Print Options:

Taco Cups

Yields12 ServingsPrep 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
  Fresh cilantro, chopped (save a few springs for garnish)
 Salt and pepper to taste
 Sour cream
 Jalapeño, sliced
 Cotija cheese, crumbled
Directions:
1

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.

2

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.

3

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

Nutrition Facts

Servings 0