Mini Taco Cups
Prep: 30 minutes
Bake: 15 minutes • Serves: 8
8ounces wild mushrooms such as oyster, shiitake and/or baby bella
1/2 pound ground chuck
1-1/2 tablespoons taco seasoning
6(6-inch) corn tortillas, quartered
1/4 cup Sargento® Shredded Mexican 4 Cheese
1/2 cup chopped tomato
1/2 cup thinly sliced romaine lettuce
1/4 cup thawed frozen corn
1 green onion, sliced
1/4 cup Daisy® Sour Cream
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