These delicious snacks are great for parties! Feeling like a quick Mexican snack? Look no further. This dish is quick to make and pretty cute as well. Biting into one of these provides a nice crunch. It is also extremely versatile as you can change the ingredients to fit your own taste buds.
Utensils:
Muffin Tray
Small bowls
Fork or potato masher
Knife
Baking brush
Sauce Pan
Cook time: 40 min for tacos; 10 minutes for guacamole.
Ingredients (For Tacos):
Large Tortilla (cut into 4)
Vegetable/Olive Oil
Ground Beef (about a pound, if extra can use for taco salad)
Taco Seasoning (2-4 tsp)
5 ml of Franks Red Hot (optional)
2 tsp of dried chilli flakes or cayenne peppers (optional)
Garlic (minced) 4 cloves
1 White Onion (diced)
2 roma Tomatoes (diced)
Cheddar Cheese
Mozza Cheese
Kidney Beans
Red and Green Bell Peppers (minced)
Other Options: Banana peppers, pulled chicken, corn, jalapenos, cilantro, green onions
Directions:
Preheat oven to 350 F.
Add some oil to a sauce pan and sautee onions and garlic until golden. Add ground beef and lightly season. Reminder that taco seasoning is very strong. Add the spices if you enjoy spicy beef. Once cooked, you can taste a bit of it to ensure it tastes good and not over seasoned (aka too salty). Wait a bit and strain out the excess fat juices.
Cut up the vegetables, grate the cheese and wash the kidney beans. Set aside in separate bowls so you can build your mini tacos
Brush oil onto muffin tray sockets.
Cut large tortillas into 4 even quarters and place onto muffin tray and push down to make a nice cup shape. The corners add for nice aesthetics and crunch.
Layer the bottom with a table spoon of the taco beef. This amount may vary depending on how many other ingredients you want to put in. Add in 3 kidney beans, a tsp of diced bell peppers, and a tsp of tomatoes into each taco muffin. Top it off with cheese.
Place in the oven for until the edges are golden and crispy or when your cheese melts and is golden. About 10-15 min. It is likely that the edges will burn first.
Garnish with freshly chopped cilantro and serve.
Ingredients (for guacamole)
4 Ripe Avocados
1/2 tsp of Kosher Salt
1.5 Tbsp of lime juice
1/2 tsp of Cracked peppers
1/4 cup of finely diced onions
3 Tbsp of freshly chopped cilantro
A pinch of cayenne peppers
Directions:
While the tacos are baking this is a good opportunity to quickly whip up some guacamole. If you want a richer guacamole make it beforehand.
Take your avocados, peel and remove the seed and throw into a mixing bowl. Combine all ingredients and begin mashing the avocados with a fork if you don't have a potato masher. Serve immediately or refrigerate for 1 hour for best flavour
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