Tuesday, September 1, 2009
Mini Taco Cups
Don't these look like a fun little meal? I found this recipe in this month's Woman's Day magazine and decided to try it tonight for the kids since I had all the ingredients on hand.They came out great and I really liked them for several reasons.
First, the fact that each person/child can add their own toppings is a big plus. My son hates tomatoes so he just added some lettuce and lots of cheese to his. However, even if he decided to just add the cheese, I knew he was still getting his veggies. Carrots were cooked with the meat mix.
The size is perfect for little hands but great for adults too. Speaking of which, when I first saw these I thought "kids meal", but after I made them I thought they would make really great appetizers for adults.
Football season is right around the corner and I think these would be great for a game party. You could easily trade out the carrots for onions to give them a more grown up flavor. Also, sour cream,salsa or even black beans would work as great toppings for these.
If you don't want to waste time making the taco shells, just use a package of tortilla scoop chips and voila! You've got an easy and tasty appetizer or snack.
4 10-in. (burrito-size) flour tortillas
1 lb ground turkey (I used beef)
1 carrot, shredded
1 package (1 oz) taco seasoning mix (I used McCormick's mild)
1 cup chopped lettuce
½ cup shredded Cheddar
2 plum tomatoes, seeded and chopped
1. Heat oven to 375°F. Cut three 4 1⁄4-in. circles out of each tortilla. Lightly coat tortilla circles with nonstick spray. Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 minutes until crisp. Cool.
2. Meanwhile, cook turkey and carrot with taco seasoning according to package directions. Divide turkey mixture, lettuce, Cheddar and tomato among taco cups.