Ingredients

For the Tortilla Cups

  • 6 small (6-inch) flour or corn tortillas
  • Cooking spray or 1 tablespoon olive oil
  • 1 teaspoon chili powder (optional, for extra flavor)
  • Pinch of salt

For the Filling

  • 1 pound ground beef (or 1 can [15 oz] black beans, drained and rinsed for vegetarian option)
  • 1 tablespoon olive oil (for beef)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning (store-bought or homemade: 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp oregano, 1/4 tsp salt)
  • 1/2 cup water (for beef)
  • 2 cups romaine lettuce, finely chopped
  • 1 ripe avocado, diced
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh cilantro, chopped (optional)

For the Hot Sauce Crema

  • 1/2 cup sour cream
  • 1-2 tablespoons hot sauce (adjust to taste, e.g., Cholula or Sriracha)
  • 1 tablespoon lime juice
  • Pinch of salt

Equipment

  • Muffin tin (standard 12-cup)
  • Mixing bowls
  • Skillet (for beef or beans)
  • Spatula or wooden spoon
  • Small whisk or fork (for crema)

Instructions

Step 1: Prepare the Tortilla Cups

  1. Preheat oven to 375°F (190°C).
  2. Lightly spray both sides of each tortilla with cooking spray or brush with olive oil. Optionally, sprinkle with chili powder and a pinch of salt for added flavor.
  3. Gently press each tortilla into a muffin tin cup, folding as needed to form a cup shape. Ensure the bottom is flat and sides are even.
  4. Bake for 10-12 minutes until golden and crispy. Let cool in the tin for 5 minutes, then remove and set aside.

Step 2: Cook the Filling

For Ground Beef:

  1. Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add ground beef, breaking it apart with a spatula. Cook for 6-8 minutes until browned, draining excess fat if needed.
  4. Stir in taco seasoning and water. Simmer for 3-5 minutes until thickened. Remove from heat and let cool slightly.

For Black Beans (Vegetarian):

  1. Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
  2. Add minced garlic and cook for 1 minute.
  3. Add black beans and taco seasoning. Stir for 2-3 minutes until heated through. Add 1-2 tablespoons water if dry. Remove from heat.

Step 3: Make the Hot Sauce Crema

  1. In a small bowl, whisk together sour cream, hot sauce, lime juice, and a pinch of salt until smooth.
  2. Taste and adjust hot sauce or lime juice as desired. Set aside or refrigerate until ready to use.

Step 4: Assemble the Taco Salad Cups

  1. Place tortilla cups on a serving platter.
  2. Add a small handful of chopped romaine lettuce to each cup as the base.
  3. Spoon 1-2 tablespoons of ground beef or black bean mixture over the lettuce.
  4. Top with diced avocado, cherry tomatoes, shredded cheese, and red onion (if using).
  5. Drizzle each cup with 1-2 teaspoons of hot sauce crema.
  6. Garnish with chopped cilantro, if desired.

Step 5: Serve

  • Serve immediately to maintain crispiness of the tortilla cups.
  • Optionally, provide extra hot sauce crema on the side for dipping.

Tips

  • Make Ahead: Tortilla cups can be baked up to 1 day in advance and stored in an airtight container. Fillings and crema can be prepared a few hours ahead and refrigerated.
  • Variations: Swap ground beef for ground turkey, chicken, or plant-based meat. Add toppings like corn, jalapeños, or black olives.
  • Storage: Assemble just before serving to avoid soggy cups. Leftover fillings can be refrigerated for up to 3 days.

Nutritional Information (Per Cup, Approximate)

  • Calories: 200-250 kcal (varies with beef or beans)
  • Protein: 10-12g (beef), 6-8g (beans)
  • Fat: 12-15g
  • Carbs: 15-18g

Yields: 6 taco salad cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Enjoy your crispy, flavorful tortilla chip taco salad cups!