Ingredients
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20
-
1
-
1 1/4
-
8
-
8
-
-
-
-
-
-
-
-
-
-
Directions
Taco Bowls, Courtesy of Parenting Magazine, February 2006 , Easy and really good! used Recipe #121415 for my seasoning One of my favorites is taco salads 🙂 Thanks for sharing!, This is a nice way to ‘dress up’ a standard taco meal used the large muffin pan (6 muffins to a pan) so didn’t have to cut my tortillas And used all the full-fat stuff! Presentation was very nice, the tortillas were crispy but thicker than crispy corn taco shells; a nice change from the ordinary
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. Trim About 1/2 Inch from the Edge of Each Tortilla. Push the Tortilla Into Nonstick Muffin Tin and Bake For 15 Minutes. |
|
2
Done
|
Meanwhile, in a Nonstick Pan, Saut Turkey Over Medium Heat, Breaking Apart Large Chunks and Stirring Occasional Until the Meat Is Cooked Through, About Ten Minutes. Add Taco Seasoning Mix and 2/3 Cup Water and Simmer Meat About 5 Minutes. |
|
3
Done
|
Fill Each Tortilla Cup With 2 Tablespoons of Cooked Ground Meat and Top With a Large Pinch Each of Shredded Monterey Jack and Cheddar Cheese. Bake 10-12 Minutes, Until Cheese Is Melted and Cups Start to Brown. |
|
4
Done
|
~~~~you Could Use a Texas-Sized Muffin Pan That Has 6 Cups. That Way You Wouldn't Have to Cut Off Any of the Tortilla. an Added Benefit Would Be More Filling For Each. You'll Have Less of Them but They Could Be Used For a Luncheon.~~~~. |
