Beyond Beef Taco Cups (GF, V)

Looking for something different for Taco Tuesday? Or maybe a new picnic treat? This one is easy, delicious, and versatile. Add whatever toppings you want. F iceberg lettuce!

Source: Delish | Makes: 12 | Time: 30 min

Changes: Used vegan and gluten free ingredients; changed the toppings.

Ingredients

Taco Cups

12 small corn tortillas (this makes it GF, but also more difficult to manage)

1 tbsp EVO

1/2 onion, chopped

1 lb ground Beyond Beef

2 tsp taco seasoning

2 cups shredded vegan cheese (I used Daiya spicy

Suggested Toppings

Corn

Sweet peppers, chopped

Cherry tomatoes, chopped

Herdez guacamole salsa (I went with medium heat)

Instructions

Preheat oven to 350°. Grease muffin pan with cooking spray. Place a tortilla into each cup of muffin pan, folding the edges if necessary. Corn tortillas crumble easily so you may have to layer broken pieces to form a full cup. Set aside.

In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes. Add ground Beyond Beef, breaking up the meat with a wooden spoon. Season with taco seasoning, salt, and pepper and cook 6 minutes.

Spoon cooked beef mixture into each tortillas, then top with shredded cheddar. Bake until the tortillas are golden around the edges and the cheese has melted, about 10 minutes.

While the taco cups bake, mix up your toppings. I threw together chopped cherry tomatoes, chopped sweet peppers, and corn. And had Herdez guacamole sauce to top it all off.

Remove taco cups. Add toppings. Enjoy!