Name: Spicy Muffin Tin Tacos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
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

Watch how to make this recipe.

Special equipment:

a 6-cup jumbo muffin tin

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.