Mini Taco Salads

 Mini Taco Salads
These Mini Taco Salads are delightful bite-sized treats perfect for snacking or serving to a casual gathering of friends.

Mini Taco Salads
Makes 12 servings
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Ingredients
  1. 2 tablespoons butter, melted
  2. 1/4 teaspoon garlic salt
  3. 2 1/4 teaspoons ground cumin, divided
  4. 4 (10-inch) flour tortillas
  5. 1/4 cup prepared salsa
  6. 1/4 cup sour cream
  7. 1 tablespoon chopped fresh cilantro
  8. 1 pound ground chuck
  9. 1/4 cup water
  10. 2 teaspoons ancho chile powder
  11. 1/2 teaspoon garlic powder
  12. 1/2 teaspoon paprika
  13. 1/2 teaspoon salt
  14. 1/4 teaspoon ground black pepper
  15. 1/4 teaspoon ground red pepper
  16. 1 cup finely shredded green leaf lettuce
  17. 1/2 cup seeded and chopped tomato
  18. 1 ripe avocado, diced
  19. 1/4 cup finely grated Cheddar cheese
Instructions
  1. Preheat oven to 325°.
  2. In a small bowl, combine melted butter, garlic salt, and 1/4 teaspoon cumin; set aside. Using a 4-inch round cutter, cut 3 circles from each tortilla. Brush both sides of prepared tortillas with butter mixture. Place centers of tortillas in wells of a 12-cup muffin pan, carefully pressing remainder of each tortilla up sides of muffin pan to form a cup. Bake for 18 to 20 minutes or until lightly browned and crisp. Cool in pan for 10 minutes; remove to a wire rack, and cool completely.
  3. In a small bowl, combine salsa, sour cream, and cilantro. Cover; refrigerate. In a medium skillet over medium-high heat, cook ground chuck for 6 minutes or until browned and crumbly. Drain meat completely. Return to heat; add water, chile powder, remaining 2 teaspoons cumin, garlic powder, paprika, salt, pepper, and red pepper, stirring to combine well. Spoon meat into prepared tortilla cups. Top with lettuce, salsa mixture, tomato, avocado, and cheese. Serve immediately.
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Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.

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