These insanely delicious gluten-free Mini Taco Cups are truly one of my favorites ever. They are made with just 6 healthy ingredients and ready in less than 30 minutes.
In a large skillet, cook the ground meat in a splash of avocado or olive oil
Cook over medium heat until ready then remove from heat and drain any excess fat if desired (I used turkey and there wasn’t much to drain!)
Mix in the seasoning, tomatoes and chiles to the meat and set aside
Preheat oven to 375 degrees and grease a muffin pan well with oil
Warm the 4 burrito tortillas in the microwave on a plate for 20 seconds
Add the tortillas to a large cutting board and cut into 1 large square by trimming the edges then into 4 smaller equal squares (I saved the scraps/edges of tortillas and used them to make 1 more taco cup!)
Line each muffin tin with 2 tortilla squares (I criss-crossed mine)
Add a spoonful of the cooked meat to each then sprinkle some cheddar cheese on top
Bake in oven for 18 minutes then remove and top with cilantro and serve with anything you’d like! I added avocado and some dairy-free yogurt too as “sour cream”
