Taco Muffins

I have made Taco Cups before.  I wanted to make them again, but try it this time with tortillas.  I was wondering if the tortillas would hold-up?

I didn't have enough flour tortillas and wanted to test both flour and corn anyway, so I cut several tortillas (both corn and flour) into fourths.

I didn't have any taco seasoning on hand so I browned the ground beef with about 1 to 2 tablespoons of each:  minced garlic, minced onion, celery salt, garlic powder, onion powder, and seasoned salt.  I browned the meat, then drained.

Meanwhile, I sprayed the muffin cups with cooking spray then put 1/4 a flour tortilla piece into each cup and put two of the 1/4 corn tortilla pieces in each cup.  I put a sprinkle of cheese in each cup, then two tablespoons of meat, then more cheese on top.

Bake in a 350 degree oven for 20 minutes.  Cool, then remove from muffin pan.

Both the corn and the flour tortilla versions are delicious!  They "held together" very well!

I had contemplated cutting large circles out of the tortillas to "fit" each muffin cup, but am glad I went with the rugged triangle shape (a lot less work).

Besides the three I had for lunch along with a salad, I put them in labeled baggies in meal sized portions.  I will either crock pot them to defrost and heat or use the microwave.  I will definitely make them again!


Pamm



Subscribe to Leftovers On Purpose by Email