This recipe brings Tex-Mex flavors packed in a handful of tastiness. Your family and friends will adore them!
Variations of the traditional Mexican taco are appearing all around the world. And although it is hard to beat the typical street-style Mexican taco, this Tex-Mex muffin tin taco makes a different, fun and tasty snack.
This recipe still calls for flour tortillas but they are cut and pressed to fit into a muffin tin. Filled with meat and topped with melted cheese, they are the perfect bite-sized entertaining food for family and friends – the kids will go crazy for them too!
Cook the ground beef thoroughly, drain and return to a clean skillet.
In a separate skillet, sauté the diced onion and jalapeño. Add it to the beef and blend in the seasoning powder.
Heat the mixture on high and add water. Reduce heat and simmer on medium/low for about 10 minutes. Stir occasionally to prevent sticking.
Take the tortillas and cut 4-inch diameter circles (a standard margarita glass is about the right size for measuring, and a pizza cutter gets the job done quickly). You can bake the leftover tortilla bits to make chips.
Wrap the tortilla circles (3 to 4 at a time) in a wet paper towel and microwave for 30 seconds to soften.
Mold the circles into a lightly greased muffin tin.
Add a layer of shredded cheese in the bottom, about 2 tablespoons of meat mixture, then top with cheese.
Bake in a preheated oven at 350ºF for 20 minutes.
When done, pop the muffin tacos out of the tin and serve with your favorite toppings. I suggest lettuce and tomato and a dollop of salsa, fresh or jarred, if desired.