Mini Taco Cups
Prep: 30 minutes
Bake: 15 minutes • Serves: 8
8 ounces wild mushrooms such as oyster, shiitake and/or baby bella
1/2pound ground beef
1-1/2tablespoons taco seasoning
6 (6-inch) corn tortillas, quartered
1/4cup shredded Mexican cheese blend
1/2cup chopped tomato
1/2cup thinly sliced Romaine lettuce
1/4cup thawed frozen corn
1 green onion, sliced
1/4cup sour cream or plain Greek yogurt
1.Preheat oven to 375°. Spray 24-cup mini muffin pan with cooking spray. In food processor, pulse mushrooms until small pieces remain.
2.Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add beef; cook 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and 1/2 cup water; cook 2 minutes or until liquid is absorbed, stirring occasionally.
3.Press 1 tortilla quarter into each prepared muffin cup; fill cups with beef mixture and cheese. Bake 15 minutes or until cheese melts and tortillas are crisp; serve topped with remaining ingredients.
Approximate nutritional values per serving (3 taco cups):
130 Calories, 6g Fat (2g Saturated), 23mg Cholesterol,
128mg Sodium, 12g Carbohydrates, 2g Fiber, 7g Protein
Dietitian’s tip:
> The concept of adding pulsed mushrooms with ground meats is called the Blend. Mushrooms help to extend the servings of your ground beef while also adding an unami flavor. Try this method when making other ground beef recipes such as spaghetti sauce or meatloaf.