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- Prep
- 15 mins
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- Total
- 30 mins
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- Serving
- 4
Tex Mex Cheese Crisp Mini Tacos
Featured product
Tex Mex Shredded Cheese
Taco night made easy. This delicious blend of cheeses is slightly spicy yet creamy, and is perfect for tex-mex dishes. It melts easily.
Ingredients
- 4 ½ cups Armstrong Tex Mex Shredded Cheese (reserve ½ cup for garnishing)
- 3 cups of cooked ground beef, seasoned with your favourite taco seasoning mix
- 1 cup salsa
- 1 avocado (sliced)
- 1 jalapeno (sliced)
- ½ cup sour cream
- A few sprigs of cilantro and lime to garnish
Directions
- Turn a 12 cup muffin tin upside on your counter to use as a mold. Find a ramekin or small bowl that just fits snuggly over the dome of the muffin tin and set aside.
- Heat a non-stick pan on medium/high heat.
- Spread ⅓ cup of shredded cheese in a single layer creating a disk approximately 5” in diameter. Cook for 1 minute or until the edges of the cheese start to brown and the bottom becomes golden. Remove from heat and work a spatula under the disk towards the center to ease it off the bottom of the pan. Once you are able to slide the disk around, carefully slide it onto the first muffin dome. Gently push down the sides of the cheese to create an upside down cup. Be careful to not rip the center of the disk. Place the ramekin over the cheese to help set the shape as it cools.
- Repeat with remaining cheese alternating between every other muffin dome to allow space for each cup. Remove the ramekin off the first cheese cup and use it for the next cheese disk. Once you have 6 cups you can remove the first cup to a wire rack to make space for the next one, and continue the same process.
- Allow cheese cups to cool completely on a wire rack before assembly.
- Assemble your cups with your beef taco mix and top with salsa, sour cream, avocados, shredded cheese, jalapenos, cilantro and lime.
