Ingredients
1 lb ground beef
1 packet of taco seasoning
12 small flour tortillas or wonton wrappers
1 cup shredded cheese (cheddar or Mexican blend)
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup sour cream
1/4 cup chopped cilantro
1/4 cup sliced black olives (optional)
1 avocado, diced (optional)
Directions
Preheat your oven to 375°F (190°C).
In a medium skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Add the taco seasoning to the beef according to the package instructions. Mix well and cook until the sauce has thickened.
While the beef is cooking, lightly spray a muffin tin with cooking spray.
Press the flour tortillas or wonton wrappers into each muffin cup to form a small bowl shape.
Spoon the cooked taco meat into each tortilla or wonton wrapper cup.
Sprinkle shredded cheese over the top of each cup.
Bake in the preheated oven for 10-12 minutes or until the cheese is melted and the edges of the tortillas/wonton wrappers are golden brown.
Remove from the oven and let cool slightly.
Top each taco salad cup with shredded lettuce, diced tomatoes, a dollop of sour cream, chopped cilantro, and optional black olives and avocado.
Serve immediately and enjoy!
Variations & Tips
For a healthier version, you can use ground turkey or chicken instead of beef. If you’re vegetarian, try substituting the meat with black beans or a meatless ground alternative. You can also get creative with the toppings — add some jalapeños for extra heat, or a squeeze of lime for a zesty kick. If you prefer a crunchier texture, try using small corn tortillas instead of flour ones.