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Taco salad cups are a delightful twist on the classic taco salad, offering a fun and interactive dining experience. These crispy, edible bowls are perfect for serving individual portions, making them not only visually appealing but also a practical choice for gatherings. Whether you’re hosting a family dinner, throwing a party, or simply looking for a meal prep option that excites your taste buds, taco salad cups deliver on all fronts. The combination of fresh ingredients and savory fillings ensures that each bite is packed with flavor, while the crunch of the tortilla cups adds an irresistible texture.

Crunchy Taco Salad Cups

Discover the fun of Crunchy Taco Salad Cups with this deliciously interactive recipe! These crispy, edible bowls are perfect for individual servings at any gathering. Customize them to your taste, whether you prefer meat, vegetarian, or vegan fillings. Packed with fresh veggies, savory proteins, and zesty toppings, these taco salad cups are not just flavorful but also versatile and healthy. Get ready to impress your guests with this creative meal that’s as enjoyable to make as it is to eat!
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Ingredients
  

8 small flour tortillas

1 lb ground beef (or turkey)

1 packet taco seasoning mix

1 can (15 oz) black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 cup corn kernels (canned or frozen)

1 avocado, diced

1 cup shredded lettuce

1 cup shredded cheese (cheddar or a Mexican blend)

1/2 cup sour cream (or Greek yogurt)

1/4 cup salsa

2 tbsp olive oil

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Make Tortilla Cups: Take an oven-safe muffin tin and brush the outside of each muffin cup with olive oil. Press a tortilla into each cup, forming a bowl shape. Bake in the preheated oven for about 10-12 minutes until they're golden brown and crispy. Remove and allow to cool slightly.

      Cook the Meat: In a skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking apart any lumps. Drain excess fat, if desired. Stir in the taco seasoning and follow the package instructions, adding a splash of water if needed. Cook for about 5 minutes until the meat is cooked through and coated with the seasoning.

        Prepare the Salad Filling: In a large mixing bowl, combine the black beans, cherry tomatoes, corn, diced avocado, and shredded lettuce. Toss gently to combine.

          Assemble the Taco Salad Cups: Once the tortilla cups have cooled slightly, fill each cup with a generous amount of the cooked meat, then top it with the salad mixture. Sprinkle the shredded cheese on top of each cup.

            Serve with Toppings: Add a dollop of sour cream and a spoonful of salsa on top of each salad cup. Optional: garnish with fresh cilantro and serve with lime wedges on the side.

              Enjoy: Serve immediately for the best crunch, or you can prepare the components ahead of time and assemble them just before serving!

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4-6