Festive Taco Cups
Browse the recipe Festive Taco Cups
Festive Taco Cups
YIELD Makes 36 taco cups
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INGREDIENTS
| 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 |
| 1/4 | teaspoon salt |
| 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) | |
PREPARATION:
- 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.
This recipe appears in:
Mexican