Homemade Mini Taco Salad Cups
These mini taco Salad Cups are not only adorable, they are delicious! Also, the taco Meat is prepared in the Microwave in one pan!
Equipment
Ingredients
TACO CUPS
- 12 flour tortillas (Small, Street Tacos)
MICROWAVE TACO MEAT
- 1 red onion (Chopped)
- 2 garlic cloves (Chopped)
- 1 Tbsp (14 g) Tahitian Lime Oil
- 1 Lb (455 g) ground beef
- 14 1/2 oz (410 g) diced tomatoes (1 can | Drained)
- 1 Tbsp (16 g) White balsamic Vinegar
- 1 tsp (6 g) Sel Gris Mill
- Pepper Mill (Malabar Pepper is best!)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder (Chili Lime from Trader Joe's)
- 1/2 cup (65 g) tomato basil sauce
ASSEMBLY
- 2 cups shredded salad (Salad of Your Choosing)
- 4 tomatoes (Chopped)
- 1/2 cup (55 g) shredded cheese (Mexican-Blend Cheese)
Instructions
TACO CUPS
- Preheat oven to 350F/180C. Place your Muffin Flexipan® Tray on the top of your medium perforated baking sheet.
- Fit your Small Flour Tortilla into each well of your Flexipan®. Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your tacos from 12min). Set aside to cool down.
MICROWAVE TACO MEAT PREPARATION
- Peel and cut your red onion into quarters and transfer it with the garlic cloves directly into your Eco Chop. Give it a few pulls to chop it to your liking. Set aside.
- Place your Large Round Flexipan® Mold on the top of a microwave safe plate. Add your chopped onion/garlic and mix in the lime olive oil. Cover with Octagonal Bonmat. Microwave on high for 2 minutes.
- Carefully remove the Octagonal Bonmat. Add the ground beef to your Flexipan®. Use your spatula to break the ground beef. Mix, then cover with Octagonal Bonmat and microwave for another 3 minutes. Repeat this step for 3 minutes more, using your spatula to break the ground beef in between. If there is extra liquid, fold your Flexipan® in half and drain.
- Add the drained canned diced tomatoes to your Eco Chop, along with the spices (chili powder, ground cumin). Season with Salt and Pepper (to taste). Give it a few pulls to chop it to your liking. Transfer your preparation to your meat. Add the tomato sauce of your choice. Mix until combined. Microwave on high for 2 minutes. Let it cool down for about 5 minutes while you assemble your cups.
ASSEMBLY
- Place the tortilla cups on your service tray. Add a layer of shredded salad, chopped tomatoes, taco meat and enjoy with shredded cheese on top. Serve 2-3 cups per person with a side of rice. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Homemade Mini Taco Salad Cups
Amount Per Serving
Calories 404
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 57mg19%
Sodium 1017mg44%
Potassium 881mg25%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 9g10%
Protein 25g50%
Vitamin A 6832IU137%
Vitamin C 27mg33%
Calcium 216mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!