Taco Cups
Serves 24
Equipment
- Mini Muffin Pan
Ingredients
Dough Cups
- 1 cup self rising flour
- 3/4 cup Fat Free Greek Yogurt
Filling
- 8 ounces cooked taco meat (I use 96% lean ground beef)
- 1 ounce reduced fat Mexican style shredded cheese
- lettuce, finely chopped
- tomato, finely chopped (I used grape tomatoes, it's easier to chop them very small)
- 1/8 cup taco sauce
- 2 Tbsp sour cream
Instructions
Dough Cups
- Preheat oven to 400.
- Mix flour and Greek yogurt together until a dough forms. Knead about 20 seconds.
- Weigh out dough ball and divide into 24 equal portions
- Spray a mini muffin pan with non stick spray
- Roll portioned dough into balls and place in muffin tin. Work dough down on bottom and up the sides to form a cup.
- Bake at 400 for 7 minutes.
Filling
- After par baking the cups, add about a teaspoon of taco meat to each cup, then a sprinkling of cheese.
- Return them to the oven and bake 10-12 minutes or until golden and the cheese is melted.
- Let them cool about 5 minutes.
- Top with lettuce, tomato, taco sauce and sour cream. Serve immediately.