Festive Taco Cups
Makes 36 taco cups
|1||tablespoon vegetable oil|
|1/2||cup chopped onion|
|1/2||pound ground turkey or ground beef|
|1||clove garlic, minced|
|1/2||teaspoon dried oregano leaves|
|1/2||teaspoon chili powder or taco seasoning|
|1-1/4||cups shredded taco-flavored cheese or Mexican cheese blend, divided|
|1||can (11-1/2 ounces) refrigerated corn breadstick dough|
|Chopped fresh tomato and sliced green onion for garnish (optional)|
- Heat oil in large skillet over medium heat. Add onion and cook until tender. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in garlic, oregano, chili powder and salt. Remove from heat and stir in 1/2 cup cheese; set aside.
- Preheat oven to 375°F. Lightly grease 36 miniature (1-3/4-inch) muffin pan cups. Remove dough from container but do not unroll dough. Separate dough into 8 pieces at perforations. Divide each piece into 3 pieces; roll or pat each piece into 3-inch circle. Press circles into prepared muffin pan cups.
- Fill each cup with 1-1/2 to 2 teaspoons turkey mixture. Bake 10 minutes. Sprinkle tops of taco cups with remaining 3/4 cup cheese; bake 2 to 3 minutes more until cheese is melted. Garnish with tomato and green onion, if desired.
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