Taco Salad Cups
Rated 5.0 stars by 1 users
Category
Appetizer, Snack
Servings
12
Prep Time
5-10 minutes
Cook Time
20-25 minutes
Calories
265
These easy 5-step taco cups are made by baking tortillas in muffin tins, topping them with fillings, and drizzling with creamy, citrusy Primal Kitchen Avocado Lime Sauce. Perfect for a quick weeknight dinner or party appetizer, it's a game-changer for anyone looking for a quick and fun taco salad recipe.
Ingredients
- 12 small gluten-free tortillas
- 6 oz. shredded cheddar cheese
- 1 lb. ground beef
- Taco seasoning of choice
- 1 cup shredded lettuce
- 1 large tomato, seeded and diced
- ⅓ cup red onion, diced
-
Primal Kitchen Avocado Lime Sauce, for drizzling
Directions
Brown the ground beef in a skillet over medium heat until cooked through. Add seasoning and 1-2 tablespoons of water. Simmer 1-2 minutes, until absorbed. Set aside.
- Preheat your oven to 350°F.
- Cut a slit in the first tortilla, about halfway through. Lay the tortilla over a muffin cup hole and use a bottle to press it down firmly to form a cup. Repeat with the remaining tortillas.
- Place a pinch of cheese in each cup. Set the muffin tin in the oven and bake for 10-15 minutes or until crispy (checking frequently to ensure they don’t burn).
- Remove from oven. Fill each cup with a layer of the cooked ground beef, then add lettuce, tomato, onion, and a pinch of cheese. Top with a drizzle of Avocado Lime Sauce and serve.
Recipe Note
Nutritional information estimated with Cronometer using cassava flour tortillas and 1 Tbsp sauce per cup.
Nutrition
- Serving Size
- 1 taco cup
- Calories per serving
- 265
- Carbs
- 15.7 grams
- Fat
- 16.3 grams
- Protein
- 14 grams
If you've ever ordered a taco salad at a restaurant only to be still digging through a pile of lettuce and a platter-sized tortilla shell an hour later, you'll love this tasty handheld taco hack. It's perfect as a party appetizer, lunch snack, or for Cinco de Mayo.
One standout aspect of this easy taco salad recipe is that you can tailor the individual taco cups in your muffin tin to each person's taste with a few simple swaps.
We used ground beef for a crowd-pleasing base, but rotisserie chicken or black beans save time and work just as well. Skip the biting onions for picky kiddos, ditch the cheddar for cotija and queso fresco, or turn up the heat with a dash of bold, fiery Hot Buffalo Sauce.
