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Taco salad has long been a favorite dish in many households, known for its ability to combine flavors and textures in a single bowl. However, by transforming this beloved dish into individual cups, we take the experience to a new level. Imagine serving these crispy taco salad cups at your next party or family dinner — they are not only appealing to the eye but also easy to grab and enjoy.

Crunchy Taco Salad Cups

Discover the joy of Crispy Fiesta Taco Salad Cups, a fun and vibrant recipe that’s perfect for any gathering or a quick weeknight meal. These individual taco salad cups are packed with protein, fresh veggies, and topped with creamy goodness, making them both nutritious and satisfying. Easy to customize to your guests' tastes, they offer a delicious twist on classic taco flavors. Perfect for impressing at parties or enjoying a healthy lunch, try these delightful cups today!
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Ingredients
  

8 small flour tortillas

1 lb ground beef (or turkey)

1 cup canned black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 packet taco seasoning

1 cup shredded sharp cheddar cheese

1 cup cherry tomatoes, halved

1 cup romaine lettuce, chopped

1 ripe avocado, diced

½ cup sour cream

¼ cup fresh cilantro, chopped

1 lime, cut into wedges

Salt and pepper to taste

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Tortilla Cups: Lightly grease a muffin tin with cooking spray or olive oil. Carefully press each tortilla into a muffin cup, shaping it to form a cup. Bake in the oven for 8-10 minutes or until the edges are golden and crispy. Remove and let them cool.

      Cook the Meat: In a skillet over medium heat, add the ground beef (or turkey). Season with salt, pepper, and taco seasoning. Cook until the meat is fully browned and cooked through, about 5-7 minutes. Drain any excess fat.

        Add the Beans and Corn: Stir in the black beans and corn into the cooked meat mixture. Cook for an additional 2-3 minutes until heated through. Remove from heat.

          Assemble the Salad Cups: Begin layering the ingredients. Start with a scoop of the meat mixture at the bottom of each tortilla cup. Follow with chopped romaine lettuce, cherry tomatoes, diced avocado, and shredded cheddar cheese.

            Garnish: Top each cup with a dollop of sour cream and sprinkle fresh cilantro over it. Serve with lime wedges on the side.

              Serve and Enjoy: These taco salad cups are best served immediately while the tortilla cups are still crunchy. Enjoy your delicious and colorful Crunchy Taco Salad Cups!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4