Mini Taco Cups

Make every night a fiesta with these easy DIY taco cups!

12 - 18 cups

Easy 15 minutes

Ingredients

Ingredients

for this recipe Mini Taco Cups

Crust:

1 package Shirriff Pie Mix
4 tbsp butter cold
6 tbsp cold water
0.75 cup shredded cheese

Taco Filling:

500 grams lean ground beef
1 onion diced
1 package taco seasoning
tomato diced
about 0.5 head of iceberg lettuce, shredded
0.5 ripe avocados diced
serving Salsa and sour cream

preparation

Preparation

1

Pre-heat oven to 425°F (220°C)

2

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.

3

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.

4

Drain beef mixture and return to pan. Add in taco seasoning and mix well.

5

Spoon 1 tablespoon of meat into each cup. Top with tomato, lettuce, avocado and condiments of your choice.

6

*Tip; Prepare taco shells as directed and serve the toppings in bowls to create your own taco bar