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Taco Cups
Nb persons: 6
Yield:
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| 6 5" corn tortillas | |
| 1 Tbsp | grapeseed or canola oil, plus more for brushing tortillas |
| ½ tsp | chili powder |
| ½ tsp | cumin |
| ½ tsp | onion powder |
| ½ tsp | garlic powder |
| ½ tsp | salt |
| ¼ tsp | black pepper |
| ¼ tsp | paprika |
| 1 tsp | dried oregano |
| ½ lb | lean ground red meat, such as beef or bison |
| ½ lb | cremini mushrooms, finely chopped |
| 1 med | red bell pepper, diced |
| ½ | yellow onion, diced |
| ⅔ c | shredded Monterey jack cheese |
| ⅔ c | shredded sharp cheddar cheese |
| ½ c | sliced cherry tomatoes |
| ⅓ c | chopped fresh cilantro |
1. HEAT tortillas one at a time in a dry skillet over medium-high heat for 15 to 20 seconds per side, until soft and pliable. Or, stack tortillas and microwave uncovered until warm and flexible, about 25 seconds. Brush both sides of warm tortillas with oil. With the bottom of a glass, gently press tortillas into 6 jumbo sized muffin cups. Don’t worry if some of the tortilla folds inward.
2. PREHEAT oven to 375°F. In a small bowl, stir together chili powder, cumin, onion powder, garlic powder, salt, black pepper, paprika, and oregano. Heat oil in a large skillet over medium heat. Add spice mixture, beef, mushrooms, red pepper and onion. Cook 7 minutes, or until meat is no longer red and mushrooms have softened. In a small bowl, combine Monterey Jack cheese and cheddar cheese. Add a 1-tablespoon layer of cheese to the bottom of each tortilla cup and evenly top with meat mixture. Sprinkle the remaining cheese on top and bake until tortillas begin to brown on edges and cheese is nicely melted, about 15 minutes. Serve topped with cherry tomatoes and cilantro.
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