Try this Mini Taco Bowls recipe, or contribute your own.
- Carbohydrate 1034.86817 g
- Cholesterol 585.6428116 mg
- Fat 221.1924555 g
- Fiber 146.148404354095 g
- Protein 281.386821583 g
- Saturated Fat 92.7277284242 g
- Serving Size 1 1 recipe (3027g)
- Sodium 3403.2149642 mg
- Sugar 888.719765645905 g
- Trans Fat 20.8556681839 g
- Calories 7072 calories
Step-by-step
- Brown ground beef and drain.
- Dice jalepenos and add to beef.
- Add ¼ cup water and taco seasoning and cook over medium heat until water is absorbed.
- Reduce heat to low.
- Heat each corn tortilla in microwave for 30 seconds to soften.
- Using a 3 inch cutter (like a jar lid) cut 2 circles from each tortilla.
- Press each cicle into the cup of a mini muffin pan, fold ing sides as needed.
- Place in 350 oven for about 12 minutes (until tortilla is crispy).
- Place each shell on cooling rack and fill with taco meat.
- Top with cheese and diced tomato and a leaf of cilantro (optional).
Making bite-sized vessels from standard corn tortillas requires managing moisture and heat carefully to avoid structural failure. Corn masa demands pliability before shaping, which is achieved by microwaving the tortillas briefly; attempting to press cold tortillas into a mini muffin pan results in cracking rather than cupping. Cutting three-inch circles yields exact portions that fit standard muffin tins without overlapping awkwardly. The primary error cooks make when baking these shells at 350 degrees Fahrenheit for 12 minutes is removing them too early while they still retain flexibility, which leads to drooping walls once fillings are added. Moisture management is equally critical for the ground beef filling. Draining excess rendered fat before incorporating the taco seasoning and water prevents the meat from becoming greasy, while simmering until the liquid completely evaporates concentrates the spices properly. Stacking warm meat directly into freshly baked cups can reintroduce steam and soften the crisp edges, so transferring the baked shells to a cooling rack allows ambient air circulation to set the starch matrix before assembly. Grated cheddar cheese acts as a slight barrier against the moisture of diced tomatoes, protecting the structural integrity of the base.
