for this recipe Mini Taco Cups
|1 package||Shirriff Pie Mix|
|4 tbsp||butter cold|
|6 tbsp||cold water|
|0.75 cup||shredded cheese|
|500||grams lean ground beef|
|1 package||taco seasoning|
|about 0.5||head of iceberg lettuce, shredded|
|0.5||ripe avocados diced|
|serving||Salsa and sour cream|
Pre-heat oven to 425°F (220°C)
Pour contents of pie crust package into a large mixing bowl, add in cheese and follow package instructions. Roll out crust to about 1/8” thick and cut out rounds that are just bigger than your muffin tin. Transfer rounds to lightly greased muffin tin, gently press the dough into the pan and sprinkle with 1 teaspoon of shredded cheese each. Bake for 10-12 minutes then remove from the oven.
While the shells are baking, sauté onions over medium heat. Add in beef, breaking up with the back of a wooden spoon. Cook until browned.
Drain beef mixture and return to pan. Add in taco seasoning and mix well.
Spoon 1 tablespoon of meat into each cup. Top with tomato, lettuce, avocado and condiments of your choice.
*Tip; Prepare taco shells as directed and serve the toppings in bowls to create your own taco bar