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Joan

Taco Cups

Serves 24
Print Recipe Pin Recipe
Servings: 24
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Video

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

Equipment

  • Mini Muffin Pan

Method
 

Dough Cups
  1. Preheat oven to 400.
  2. Mix flour and Greek yogurt together until a dough forms. Knead about 20 seconds.
  3. Weigh out dough ball and divide into 24 equal portions
  4. Spray a mini muffin pan with non stick spray
  5. Roll portioned dough into balls and place in muffin tin. Work dough down on bottom and up the sides to form a cup.
  6. Bake at 400 for 7 minutes.
Filling
  1. After par baking the cups, add about a teaspoon of taco meat to each cup, then a sprinkling of cheese.
  2. Return them to the oven and bake 10-12 minutes or until golden and the cheese is melted.
  3. Let them cool about 5 minutes.
  4. Top with lettuce, tomato, taco sauce and sour cream. Serve immediately.

Video