Mini Taco Cups
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Mini Taco Cups

Prep: 30 minutes
Bake: 15 minutes • Serves: 8

8 ounces sliced baby bella mushrooms
Food Club® Original Non-Stick Cooking Spray
1/2 pound ground beef
1-1/2 tablespoons Food Club® Taco Seasoning Mix
6 (6-inch) corn tortillas, quartered
1/4 cup Food Club® Finely Shredded Mexican Style Four Cheese Blend
1/2 cup chopped Roma tomato
1/2 cup thinly sliced romaine lettuce
1/4 cup frozen Food Club® Whole Kernel Corn, thawed
1/4 cup Food Club® Sour Cream or plain Greek yogurt
1 green onion, sliced
Crav’n Flavor™ Mild Thick & Chunky Salsa for serving (optional)

1. Preheat oven to 375°; spray 24-cup mini muffin pan with cooking spray. In food processor, pulse mushrooms until small pieces remain.

2. Heat large skillet over medium-high heat; spray with cooking spray. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add beef; cook 8 minutes or until browned, breaking up beef with side of spoon. Stir in taco seasoning and 1/2 cup water; cook 2 minutes or until liquid is absorbed, stirring occasionally.

3. Press 1 tortilla quarter into each prepared muffin cup; fill cups with mushroom mixture and sprinkle with cheese. Bake taco cups 15 minutes or until cheese is melted and tortillas are crisp; serve topped with tomato, lettuce, corn, sour cream and green onion. Makes 24 taco cups.

4. Serve taco cups with salsa, if desired.

Approximate nutritional values per serving (3 taco cups):
130 Calories, 6g Fat, 2g Saturated, 23mg Cholesterol, 128mg Sodium,
12g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added sugars, 7g Protein