(KUTV) Taco Cup Fridays, recipe courtesy Chef Bryan Woolley. Recipe serves 6.
"Wondering what to make for the kids or grandkids for the holidays or anytime? Taco cup Fridays are a great choice for anyone. Simple to make have some fun creating your favorite combinations of taco cups to please your friends, families or grand-kids." - Chef Bryan Woolley
- 1 - 2 pounds hamburger
- 1 package taco seasoning
- 1 package ranch seasoning
- 3/4 cups water
- 1 package flour tortillas
- 1 cup sour cream
- 3-4 chopped tomatoes
- 2 cups chopped lettuce
- 1 cup salsa
- toppings of choice
- Preheat your oven to 350 degree’s.
- Brown the hamburger in a large sauté pan (drain fat if needed) and add the taco seasoning and ranch dressing.
- Add the water and bring the mixture to a boil stirring. Remove from the heat and set aside.
- Place the flour tortillas on a cutting board in front of you and square it off by cutting off the round corners. Once you have a large square cut it into 4 squares. Place two squares into a muffin tin and fill with prepared taco meat.
- I also like to use corn tortillas. If using a corn tortilla, cut the round corners off and heat up the corn tortilla. Once heated, it is pliable enough to press into the muffin tin without tearing. Fill with taco meat.
- Place the prepared taco cups into the oven and bake for about 10 minutes or until the shells are crisped up.
- Remove from the oven and top with sour cream, chopped tomatoes, lettuce and salsa or you can use your favorite taco toppings. Serve and enjoy!
Chef Bryan Woolley is America’s longest consecutive-running TV chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!