Cheesy Taco Cups

Ingredients

• 124 wonton wrappers or small flour tortillas(240g)
• 215 ml vegetable oil(14g)
• 3100 g salsa roja(100g)
• 45 g chili powder(5g)
• 53 g ground cumin(3g)
• 62 g garlic powder(2g)
• 7450 g lean ground beef(450g)
• 8200 g Mexican blend cheese, shredded(200g)
• 9120 g sour cream(120g)
• 1060 g cream cheese, softened(60g)
• 116 g salt(6g)
• 122 g black pepper(2g)
• 1350 g Roma tomatoes, finely diced(50g)
• 1415 g fresh cilantro, chopped(15g)
• 1530 g pickled jalapeños, sliced(30g)
• 1630 g green onions, sliced(30g)

Instructions

1. 1Preheat your oven to 190°C (375°F) and lightly grease a standard 12-slot muffin tin with oil.
2. 2In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain any excess fat.
3. 3Stir in the chili powder, cumin, garlic powder, salt, pepper, and salsa, simmering for 2-3 minutes.
4. 4Remove the skillet from heat and stir in the softened cream cheese until the beef mixture is creamy.
5. 5Press one wonton wrapper or tortilla circle into each muffin slot, ensuring they form a sturdy cup shape.
6. 6Spoon about 2 tablespoons of the creamy beef mixture into each cup.
7. 7Top each cup generously with the shredded Mexican blend cheese.
8. 8Bake for 10-12 minutes until the edges of the cups are golden brown and the cheese is bubbly.
9. 9Let the taco cups cool in the pan for 5 minutes before carefully removing them.
10. 10Garnish with a dollop of sour cream, diced tomatoes, jalapeños, cilantro, and green onions before serving.