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Exploring the core components of the Crunchy Mini Taco Salad Cups provides insight into their nutritional benefits and flavor profiles. Each ingredient plays a vital role in creating the delightful taste and texture that makes these mini cups so irresistible.

Mini Taco Salad Cups

Discover a fun and delicious twist on taco salads with these Crunchy Mini Taco Salad Cups! Perfect for parties or family dinners, these bite-sized treats feature seasoned meat, fresh veggies, and zesty toppings all nestled in crispy tortilla shells. This recipe not only highlights classic taco flavors but also allows for personalization to suit your taste. From protein options to colorful toppings, you'll be excited to serve these eye-catching cups at your next gathering!
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Ingredients
  

1 pound ground beef (or ground turkey for a lighter option)

1 packet taco seasoning mix

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 cup cherry tomatoes, halved

1 cup shredded iceberg lettuce

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup sour cream

1/4 cup salsa

1 tablespoon olive oil

12 small flour or corn tortillas (you can also use tortilla chips for a quicker version)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Tortilla Cups: Lightly brush both sides of each tortilla with olive oil.

      - For tortilla cups, use a muffin tin: Press each tortilla into the muffin cups to form a well. Bake for 10-12 minutes or until the edges are golden and crispy. Set aside to cool.

        Cook the Meat: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat. Add the taco seasoning and follow package instructions, usually adding water and simmering for about 5 minutes.

          Assemble the Filling: In a medium bowl, combine black beans, corn, cherry tomatoes, and cooked ground beef. Stir well to combine.

            Build the Salad Cups: Start layering the cups: Add a generous scoop of the beef and bean mixture into each tortilla cup.

              - Next, add shredded lettuce, followed by a sprinkle of shredded cheese.

                Top It Off: Drizzle a spoonful of sour cream and a dollop of salsa on top of each cup.

                  Garnish: Sprinkle fresh cilantro over the top and serve with lime wedges on the side for an extra burst of flavor.

                    Serve Immediately: Enjoy your mini taco salad cups warm or at room temperature!

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 mini cups