Spicy Muffin Tin Tacos

Total Time:
35 min
15 min
20 min

6 servings

  • Nonstick cooking spray, for spraying the muffin tins and tortillas
  • Six 6-inch flour tortillas
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1/2 onion, finely chopped
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 12 ounces ground beef chuck
  • 1 cup black bean and corn salsa
  • 2 cups shredded iceberg lettuce
  • Shredded Cheddar, guacamole and sour cream, for topping
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.

  • Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.

  • Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.

  • Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

  • Special equipment: a 6-cup jumbo muffin tin

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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