Spicy Beef Tacos Made in a Muffin Tin

4.00 (18)
⏱ 20 mins 🍽 Serves 6 🌶 american 🏷 Starters

This inventive recipe uses a jumbo muffin tin to bake flour tortillas into crisp cups, perfect for holding a filling of seasoned ground beef and black bean corn salsa. The shells are seasoned and baked until golden. The spicy beef mixture is cooked with onions and a blend of spices including chilli powder, cumin, and paprika. Finally, each crispy cup is layered with shredded lettuce, the beef filling, and classic toppings like Cheddar cheese, guacamole, and sour cream. It's a creative and quick American starter, ready in about 20 minutes.

Spicy Beef Tacos Made in a Muffin Tin

Ingredients

  • Six 6-inch flour tortillas
  • Salt and freshly ground black pepper
  • Nonstick cooking spray, for spraying the muffin tins and tortillas
  • 1 tablespoon vegetable oil
  • 1/2 onion, finely chopped
  • 1 1/2 teaspoons chilli powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 12 ounces ground beef chuck
  • 1 cup black bean and corn salsa
  • 2 cups shredded iceberg lettuce
  • Shredded Cheddar, guacamole and sour cream, for topping

Method

  1. Set your oven to 220°C. Coat a six cup jumbo muffin tin with nonstick spray. Fold each tortilla in half, then into quarters. Position one in each muffin cup and open it to form a cup shape. Spray the tortillas with more cooking spray and dust with a little salt. Bake for 8 to10 minutes until golden, then allow to cool.
  2. While the shells bake, warm the vegetable oil in a large nonstick pan. Cook the chopped onion until soft, which takes about 2 minutes. Stir in the chilli powder, ground cumin, coriander, Worcestershire sauce, dried oregano, paprika and garlic powder. Cook for about 1 minute until the onion is well coated.
  3. Place the ground beef chuck into the skillet with 1/2 teaspoon salt and some black pepper. Cook while breaking the meat apart with a spoon for roughly 5 minutes until it is no longer pink. Add the black bean and corn salsa and bring to a simmer. Lower the heat and cook, stirring now and then, for about 4 minutes until the liquid thickens slightly. Adjust the seasoning with more salt and pepper.
  4. Place a thin layer of shredded iceberg lettuce into each baked taco cup. Spoon the warm beef mixture over the lettuce. Finish with shredded Cheddar, guacamole and sour cream as toppings.
  5. You will need a 6 cup jumbo muffin tin for this recipe.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryStarters
Cuisineamerican
AuthorFood Network Kitchens