This recipe was created in order to clean out my refrigerator. I had a ton of taco fixings leftover from our Shredded Beef Soft Taco dinner so I decided to bake mini crispy corn tortilla cups and make little taco salads out of them. I cooked the corn tortillas in a large muffin tin until they were crispy and golden brown. I then filled the bottom of each cup with some shredded beef followed by lettuce, cheese, tomatoes, green onions, black olives, sour cream, and jalapenos. I served each salad with a side of guacamole and salsa. These little mini taco salads were fun to make, fun to eat, and tasted fabulous. My kids and I really loved them even if they were a bit messy to eat. Another great way to use up Mexican leftovers.
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Place the corn tortillas into the microwave and cook for 30 seconds or until the tortillas are soft and pliable. Place them into each muffin tin, pushing carefully so you don’t tear the tortilla. Make sure there is an opening in the center to put the salad fixings in.
Spray the tortillas with cooking spray then cook until golden brown and crispy – about 15 minutes. Remove the crispy tortilla cups from the oven and let them cool for 5 minutes.
Fill each taco cup with a spoonful of shredded beef followed by shredded lettuce, cheese, tomatoes, green onions, black olives, sour cream, and jalapenos. Serve with a side of salsa and guacamole. Enjoy.