Spicy Beef Tacos Made in a Muffin Tin

Use jumbo muffin tins to make crispy shells for spicy beef tacos #DROOL.

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
Six 6-inch flour tortillas
Salt and freshly ground black pepper
Nonstick cooking spray, for spraying the muffin tins and tortillas
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 1/2 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces ground beef chuck
1 cup black bean and corn salsa
2 cups shredded iceberg lettuce
Shredded Cheddar, guacamole and sour cream, for topping

1. Preheat the oven to 220°C. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.

2. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.

3. Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.

4. Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

5. Special equipment: a 6-cup jumbo muffin tin

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