June 1, 2015

Easy Six-Layer Taco Cups

I've made these taco cups several times now and am finally getting around to sharing the recipe. These Six-Layer Taco Cups are EASY and flavorful little pockets of goodness. They are one of my new favorite things.
Tortilla cups are so simple and fun to throw together and would make a great appetizer or meal.
The layers can be as versatile as you want, too, but I have definitely found a good combination. With rice, black beans, cheese, sour cream, salsa and cilantro, your tastebuds will not be disappointed.
And if you serve them alongside these AMAZING sweet potatoes (recipe coming soon), you'll have yourself one heck of a meal!
Now, don't you just want to take a bite?

Easy Six-Layer Taco Cups
Adapted from Averie Cooks
Makes 12 Cups
3 flour tortillas, cut into fourths
1/2 cup cooked white rice
1 (15 oz.) can black beans, drained and rinsed
Cumin, for sprinkling
About 1 cup shredded cheddar cheese
Sour cream, for garnishing
Salsa, for garnishing
chopped cilantro

1. Preheat oven to 400 degrees F. Spray a non-stick 12-cup regular muffin pan with cooking spray and set aside.
2. Press a tortilla fourth down into each cup. (The edges will stick up or you can trim them.)
3. Add 1 Tbsp. of rice to each tortilla and top with 1 Tbsp. of beans. Sprinkle each cup with a generous pinch of cumin. Top each taco cup with 1-2 Tbsp. of cheddar cheese.
4. Bake for 10-12 minutes or until cheese has melted and tortilla shells are lightly golden brown around the edges.
5. Garnish each cup with sour cream, salsa and cilantro as desired. Serve immediately.

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