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Spicy Muffin Tin Tacos

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
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Ingredients

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

Directions

Special equipment:
a 6-cup jumbo muffin tin
  1. 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.
  2. 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.
  3. 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.
  4. Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.